This recipe for Sunflower Milk is the first installment in my homemade Sunflower Yogurt recipe, which will be up next. Gotta make the milk first, to get to the yogurt! These recipes were developed in response to a reader request for a homemade dairy-free, soy-free, nut-free yogurt recipe.
I first tried making rice milk yogurt with store-bought rice milk. No go. I tried store-bought rice milk with hemp seeds added (yogurt seems to need protein and carbohydrates to grow). That worked a tiny bit, but tasted gross. Then I tried rice milk with a little rice protein powder added. It tasted like, well, like protein powder, and it didn’t really thicken. I tried using coconut milk. Again it didn’t work. I tried using hemp milk. Nope. And then, I finally realized that most of the vegan yogurt recipes out there rely on homemade cashew milk. Great… except, I can’t use nuts. This is an allergy-friendly recipe.
So this left me back at the drawing board. Until I realized, I could make my own seed milk. Sunflower seeds, and pumpkin seeds are both mild, and protein rich. One of the two just might work. So, I set about making homemade seed milk. Read on below to learn how to make your own Sunflower Seed Milk and come back next week to get the recipe for yogurt!
Sunflower Seed Milk
(vegan, nut-free, gluten-free)
- 1 cup raw sunflower seeds (or pumpkin seeds)
1. Place seeds in a bowl.
2. Cover with water to soak, being sure to completely submerge them, with at least an inch of water to cover. Soak at room temperature 8 hours.
3. Drain seeds. Discard soaking water. Add seeds to blender.
4. Fill with water to 4 cup mark. Blend to liquefy. It will take a few rounds.
5. Place a strainer or sieve over a bowl and pour seed milk through gradually, using a wooden spoon or spatula to coax out all the liquid. Press down on the seed pulp, pressing every last drop through the strainer. Discard pulp.
6. Keep seed milk tightly covered in the fridge until ready to use. Sweeten with a little sweetener of choice if you wish. Come back next week to see if it makes yogurt!
Sunflower Seed Milk
© 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
For more vegan milk recipes you might like, try: