Sunflower milk is a relatively new plant-based milk, but it has quickly become popular due to its creamy texture and nutrient content. The first sunflower milk recipes were developed in the early 2000s, and they have since evolved to include a variety of different flavors and textures.
This recipe is a simple and easy-to-make sunflower milk recipe. It is made with just a few ingredients that are easy to find. The milk is creamy and delicious, and it is perfect for use in a variety of dishes.
Sunflower milkCourse: DrinksDifficulty: Easy
Sunflower milk is a creamy and delicious plant-based milk that is made from sunflower seeds. It is a good source of protein, fiber, and vitamin E. Sunflower milk can be used in a variety of recipes, such as smoothies, cereal, and baking.
1 cup sunflower seeds
4 cups water
1/4 teaspoon salt
Optional: 1 teaspoon vanilla extract or maple syrup
- Soak the sunflower seeds in water for at least 8 hours, or overnight.
- Drain the sunflower seeds and rinse them well.
- Add the sunflower seeds, water, and salt to a blender.
- Blend on high speed for 2-3 minutes, or until the mixture is smooth.
- Strain the milk through a nut milk bag or cheesecloth.
- Stir in the vanilla extract or maple syrup, if desired.
- For a richer flavor, you can toast the sunflower seeds before blending.
- If you don’t have a nut milk bag, you can line a strainer with cheesecloth and use that to strain the milk.
- The sunflower milk can be made ahead of time and stored in the refrigerator for up to 5 days.
- This sunflower milk is best used immediately after it is made, but it can also be stored in the refrigerator for up to 5 days.