Creamy Homemade Sunflower Seed Milk
This creamy homemade sunflower seed milk is a delicious and affordable non-dairy milk alternative packed with essential fatty acids, vitamin E, and B vitamins. Make it easily using a high-speed blender—or, better yet, with the Kuvings Auto10 Plus, which does most of the work for you—vegan, refined sugar-free, oil-free, gluten-free, and perfect for those with nut allergies!
Equipment
- 1 Kuvings AUTO10 Plus Juicer "NATURALVEGAN" for 10% off
Ingredients
- 1 cup raw sunflower seeds
- 2-4 Medjool dates adjust sweetness to taste
- ¼ teaspoon sea salt
- 64 ounces filtered water use less for creamier milk, more for lighter milk
- 1 teaspoon vanilla extract or ½ teaspoon vanilla bean powder
Instructions
Instructions (Juicer Method – Kuvings Auto10 Plus):
- Soak sunflower seeds and pitted dates together in water for 4–8 hours or overnight. Drain and rinse well.
- Set up your juicer for nut/seed milk extraction.
Juice:
- Feed soaked seeds and dates through the juicer, alternating with the water.
- Add salt and vanilla either through the hopper or stir in afterward.
- Taste and adjust sweetness or thickness as needed.
- (Optional) Strain through a nut milk bag for extra smooth milk.
- Store in a sealed glass container in the fridge for 4–5 days. Shake before use.
Instructions (Blender Method):
- Soak sunflower seeds and pitted dates together in water for 4–8 hours or overnight. Drain and rinse well.
Add to blender:
- Combine soaked seeds and dates with the 64 oz of filtered water, vanilla, and salt.
- Blend on high for 1–2 minutes until smooth and creamy.
Strain:
- Pour through a nut milk bag, cheesecloth, or fine mesh strainer into a large bowl or pitcher.
- Squeeze or press to extract as much milk as possible.
- Transfer to a clean bottle or jar. Store refrigerated for 4–5 days. Shake well before serving.
Video
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