Seed Milk

Seed MilkAs you may know my daughter is allergic to peanuts.  That’s a real game changer!  It is a part of every meal plan and food decision.  And the reason we searched out a pre-school that recognizes this as a priority.  Her school is strictly nut-free.  So now her school lunches and snacks are not only peanut-free but completely nut-free!

Many of my “go to” recipes call for almond milk, so we needed a new plan.  I had an Ah-ha moment.  Nut-free milk.  How about using high calcium sesame seeds and high protein hemp?

Yes – it works!  And I use this anytime I have a recipe that requires almond or cashew milk.

I use ice to make this milk because my blender can heat up the contents and I don’t want the heat to reduce the healthy nutrients and fats.  I also blend this a little longer than when I make regular nut milk because I am not going to strain it.  The extra blending time reduces the pulp.

I soak my seeds and nuts in water to dissolve the Phytic acid coating found on most seeds and nutsSoaking overnight is ideal and then draining off the liquid just before using them.  If you’re in a bind, it isn’t the end of the world. They don’t have to be soaked.


  • 1/4 cup sesame seeds (soaked)
  • 1/4 cup hemp seeds (soaked)
  • 1 cup ice
  • 1 cup water

Blend everything for 2 -3 minutes. Just until it starts to get warm.  The time required will vary depending on your blender.

This keeps in the fridge for 5 days.  It also freezes well in an ice cube tray.

This seed milk can be flavoured is several ways: vanilla and dates, dates and cocoa powder, or maple syrup and pumpkin spice.

But I don’t flavour the milk until I need it. That way I don’t end up with chocolate milk in the fridge when I need plain.  I also don’t strain this milk, because I want the fiber intact. Plus no nut milk bag to clean! Win!