Description

Homemade hemp milk is one of the easiest plant-based milks you can make: no soaking or cooking, and for most everyday uses, you don’t even need to strain it. Made with just hemp hearts and water, it’s naturally dairy-free and nut-free, with a creamy texture and a mild, pleasantly earthy flavor. I make it regularly and use it with granola and porridge, in baking, golden milk, smoothies, and even savory sauces and dressings. It takes about one minute in a high-speed blender, and making it yourself means you can keep the ingredients simple and adjust the consistency and flavor exactly the way you like it.

Ingredients

1/4 cup hemp seeds
2 1/4 cups filtered water
Optional: salt, vanilla, sweetener

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Instructions

Add the hemp seeds to a high-power blender.
Top with filtered water and blend until smooth (for about 1 minute).
Transfer to a glass bottle or jar, cover, and store in the fridge for a couple of days.
If you decide to strain it (not necessary if you use it for granola, porridge, or in baking), use a nut milk bag, or a fine mesh strainer.
Shake well before using.

Notes

For a sweeter, more flavorful milk, add a pinch of vanilla and allulose to taste (my preferred sweetener), or blend in one date. Hemp milk is excellent for cereal, granola, porridge, smoothies, baking, and cooking. It can be gently reheated, but avoid boiling it on its own, as it may separate.