Makes about 4 cups
MAKE YOUR OWN MILK and stay away from tons of sugars, preservatives, and stabilizers! It is so easy and so nutritious—and it costs much less too. Hemp strengthens the immune system, is loaded with protein; omegas; amino acids; vitamins A, E, and B12; and folic acid, and has other anti-inflammatory properties. I make hemp milk once or twice a week because I use it in so many things—smoothies, baking, and just any time I need milk that isn’t coconut milk.
If you can tolerate nuts, you can use the recipe to make almond, hazelnut, pecan, sunflower, or any other kind of nut or seed milk. (If you use larger nuts, chop them up first before measuring.) I personally prefer hemp.
3 cups filtered water
1 cup hemp seeds
2 fresh dates, pitted
Pinch of Himalayan salt
Pinch of ground vanilla bean (or ¼ teaspoon gluten-free vanilla extract) and/or pinch of ground cinnamon
Combine everything in a high-speed blender and blend until completely smooth. If you want to make it even smoother, line a strainer with cheesecloth and set it over a bowl. Pour the milk through the strainer to strain out all the solids. Honestly, I don’t do this. I don’t mind tiny bits of goodness in my hemp milk.
Store the hemp milk in a glass jar in the refrigerator, where it will keep for up to 3 days.