By now, we know where we’re at with almond milk. We’re well versed in macadamia milk, oat milk, and coconut milk too. When it comes to plant based milks, it’s certainly not our first rodeo.
Until however, we learned that SEED milks are a million percent a thing, and that they’re actually damn delicious. You can also make them at home, and they require none of the boring-AF admin that a lot of nuts do, ‘cause let’s be real, who’s got time for nut milk bags and straining and soaking overnight?
If you’ve got a good-qual, high-speed blender and a varietal of seed, you’ll be seed milking until the cows come home. (Or the seeds. Maybe we’d best start waiting for them to come home instead?).
Much like their nuttier counterparts, seed milks can be added to just about anything you’d use cows milk for. Coffee, smoothies, hot chocco’s or poured over granola, they’re a delicious alternative that are cost-effective, easy as pie and fuss-free. A triple-threat on the mean streets of the milk-alternative world.
Once you’ve blitzed your seeds to a smooth, milk-like consistency, simply store in an air-tight container, keep in the fridge for up to four days then stroll into the office with a holier-than-thou smirk on your face because you’re just the type of person who makes their own milks these days.
Complete with a sea-green tint, pumpkin seeds offer one of the highest plant-based sources of protein, containing all essential amino acids. They’re also a great source of iron, zinc, calcium and magnesium. SOLD! Like hemp, you just need one cup of raw pumpkin seeds to three cups of filtered water. Blend, enjoy, and don’t over-think the slightly strange colour. If you can blue-algae latte, you can sea-green pumpkin-seed milk.
3. Chia seed milk
A long-tooted superfood, chia seeds offer an impressive nutrient profile and contain omega-3 fatty acids, protein, fibre, antioxidants and calcium. Same drill: one cup chia seeds to three cups of filtered water.
4. Sunflower seed milk
Brimming with vitamin E, magnesium and selenium, sunflower seeds are a great option for making a slightly-nutty-tasting seed milk. Grab one cup of sunflower kernels, three cups of filtered water and then go to town in the blender to really macerate the seeds. You’re welcome.