A super simple tutorial on how to make hemp milk at home without any soaking, straining or leftover pulp.
If you’ve ever tried making your own plant-based milks, you know it can be a little more time consuming than you’d like. For many nut milks like almond or cashew milk, you need to soak the nuts before blending and you are sometimes left with pulp after straining which can often go to waste (although there are lots of ways to use it!) Even the ever-popular oat milk can be high maintenance as it often gets slimy and only stays for a day or so in the fridge when made at home.
So what are you to do when you want a homemade plant-based milk but without all of the fuss? Try using hemp hearts instead!
Hemp hearts are a seed created from the hemp plant, a planet-friendly food that also contains high amounts of plant-based protein, healthy fats and other nutrients such as zinc and magnesium.
While I am also a fan of using organic and local dairy milk in my morning cup of coffee, being able to quickly whip up a batch of hemp milk when I need it is a huge help as I almost always have some hemp seeds stored in the fridge (the cold air helps keep them from going rancid).
Depending on the consistency you prefer for your hemp milk, you can add more or less water and while I use the plain milk in any recipe that calls for dairy milk, I love to add a dash of vanilla extract, a pinch of salt and some maple syrup for something sweet in my coffee.
Check out the recipe below and don’t forget to stock up on some hemp hearts next time you see them.
Hemp Milk
ingredients:
- 2 tbsp hemp hearts
- 16 oz water (use less if you want it creamier)
instructions:
How to cook Hemp Milk
- Blend in high speed blender until smooth, about 2.5 minutes. You might see some very tiny darker flecks which is fine - it’s just because the hemp hearts often are multicolored! Store in air-tight container in the fridge for up to 4 days.