I use hemp milk pretty much every day. I put it in pancakes, waffles, smoothies, and in my cereal on those rare occasions when I eat cereal.
I was buying it at Whole Foods, and it always bothered me how much sugar there was in it, with little protein. Then I realized that making your own not only gives you a lot more protein in each serving, it also give you fiber, little to no sweeteners (depending on how you make it), it’s cheap, and it takes about 30 seconds to make.
You can make it in batches that last 3-4 days, or just make what you need, when you need it.
When I’m making a smoothie, I just half the recipe below, and skip the sweetener. Same thing for my pancakes and waffles. I make all three of those in the Vita-Mix, so the first thing I do is put in 1.5 cups of filtered water, then I add 1/4 cup hemp seeds. I blend it on high for 30-60 seconds and voila, hemp milk! I then follow with the remainder of the ingredients. So simple and fast!
It’s worth the small amount of effort because only 3 tablespoons of hemp seeds contain 10 grams of protein, and 3 grams of fiber, along with tons of magnesium, manganese, zinc, and heart-healthy omega-3 fatty acids.
If you’re adding it to recipes, I would skip the sweetener, but if you want it for cereal it’s worth the time to add it. You can be creative here, and add whatever sweetener, in whatever amount you like. You may want to add a few dates, or Stevia, maybe maple syrup, or honey (not vegan I know).
This recipe is a good general guide to start with, and make whatever changes work for your taste.
Side note: lots of recipes want you to strain the milk with cheesecloth, but I don’t think it’s necessary. Just shake before you pour. Straining removes valuable fiber and nutrients.
Homemade Hemp Milk
- 1/2 cup shelled hemp seeds
- 3 cups filtered water
- 1 tbsp maple syrup, or 2 dates
- 1 pinch sea salt
- Throw all the ingredients in your Vita-Mix, and blend for 30-60 seconds.
- Use a nut milk bag to strain. Store in an airtight container in the refrigerator for 3-4 days.
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