Hemp milk is one of my favorite milk substitutes – mild and slightly nutty in flavor, it goes great on cereal and makes for a delicious latte. One of the hardest things for me to give up when I developed a dairy allergy was creamer in my coffee… now I just add a teaspoon of organic instant coffee to this, and it is so rich and creamy, I can’t tell the difference! Hemp seeds are high in omega-3 and omega-6 fatty acids, as well as protein, and minerals, making them a nutritional powerhouse. Super quick and easy to make, homemade hemp milk is even better than store-bought milk substitutes because it contains none of the additives (and it costs a fraction of the price!)
Attributes: Vegan, gluten-free, sugar-free
Prep Time: 5 minutes
Makes: 1 quart (4 cups)
Special Equipment: Nut Milk Bag (I use this one), high speed blender (or Nutribullet)
Ingredients:
½ cup raw shelled hemp seeds
4 cups filtered water
¼ – ½ teaspoon fine ground pink Himalayan salt (or Celtic sea salt)
10-15 drops liquid stevia (I like this brand), optional
½ teaspoon vanilla extract or vanilla bean powder (optional)
Directions:
Combine all ingredients in a high-speed blender (if using a Nutribullet, use 3 cups of water, then add the remaining cup after straining the mixture). Blend for 5 to 10 seconds or until well combined. Strain through a nut milk bag into a 4-cup pyrex measuring cup (or a large bowl). Pour into a 1-quart glass mason jar, and store covered in the fridge for up to a week.
