Go Back
Glass bottles of homemade cashew, macadamia and sunflower seed milk

Sunflower Seed Milk

An affordable, nut-free plant milk from soaked raw sunflower seeds, rounded out with a date and vanilla.
Print Recipe Pin Recipe
Prep Time 15 minutes
Soaking 8 hours
Total Time 8 hours 15 minutes
Servings: 3 glasses (about 650 ml)
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

Sunflower milk
  • 150 g raw hulled sunflower seeds about 1 cup, not roasted or salted
  • 700 ml cold filtered water
Flavour
  • 2 soft dates pips removed
  • ½ tsp vanilla extract
  • 1 pinch salt

Equipment

  • Sana 707, 727 or 929 juicer with homogenising and fine screens (or Sana 878 with fine screen)
  • Jug
  • Ladle
  • Sana nut milk bag
  • Glass bottle

Method
 

Soak
  1. Cover the sunflower seeds with plenty of cold water and soak for at least 4 hours, preferably overnight in the fridge.
  2. Drain and rinse very well. Discard the soaking water.
Press
  1. Fit the homogenising screen and feed the seeds and dates through a small handful at a time.
  2. Stir the paste into the cold water and leave for 5 minutes. Stir again.
  3. Swap to the fine juicing screen and ladle the mixture slowly into the hopper.
Finish
  1. Strain through a nut milk bag and squeeze gently.
  2. Stir in the vanilla and salt. Bottle, refrigerate and use within about 48 hours. Shake before pouring.

Notes

If you bake with the pulp, leave out baking soda: sunflower seeds can turn alkaline doughs green.