Vegan Hemp Milk/ Mylk
Hemp is an eco-friendly crop to grow and delivers a powerhouse of nutrition by way of proteins and high fibre content.
Hemp seeds are not psycho-active. Hemp was not approved for human use due to concerns over some of the hemp plant varieties containing THC until last year.
Hemp seeds are the fruit part or rather, the nut from the hemp plant. Whole hemp seeds sold in the market are small crunchy seeds. The white seeds have their husk taken off by a mechanical process leaving the white soft inside nut portion which tastes creamy.
Hemp seeds can be used to make hemp seed mylk, tossed into salads, dressings, granola, raw food bars, energy balls, smoothies, as fillings for wraps and sandwiches, in muesli and many other recipes due to their versatility. There is a growing interest from wellness bloggers/ influencers and healthy living experts in using hemp seeds in different ways due to the nutritional values and health benefits.
Personally the high protein and amino acid profile drew my attention to Hemp seeds. Similar to chia seeds and flax seeds, hemp seeds contain a large proportion of digestible protein and are a raw food, thereby suitable for most diets – Raw foodists, vegan, plant based, vegan keto, and others.
Hemp seeds are low in carbohydrates and contain a lot of Omega 3, 6 and 9 goodness in large amounts are one of the best sources for raw food and vegan diets. Using hemp seeds in salads, dips, dressings and as a mylk makes it easy to get the daily requirement of the Omega 3, 6 and 9 fatty acids.
The recipe –
This vegan hemp mylk recipe is a slight variation from the recipe provided on the cover of the packet of hemp hearts that I usually buy. This Hemp milk recipe uses just 4 ingredients, is easy to make, dairy free, plant based, low in calories, contains all 10 amino acids, is vegan and gluten-free. Some Hemp Mylk recipe variations suggest soaking the hemp seeds prior to use, I have tried making this “Mylk” recipe with and without soaking and haven’t found much of a difference. Some recipes say to filter the milk, I didn’t and couldn’t really taste the difference.
We need –
1 cup Hemp seeds
3.5 cups Water, room temperature
2 Medjool Dates
Pinch of salt, optional
Directions –
1. Add together hemp seeds, water, dates and salt to a high powered blender jar.
(I used my Breville Boss 1 liter blender jar).
2. Blend at the highest speed for 5 minutes to mix.
If wanting to strain then pour and squeeze through a nut milk bag at this stage, (I didn’t).
Keeps for 4 – 5 days in the fridge.
Great in cereals, hot and cold drinks and to drink plain with cookies 😊
If you enjoyed reading how to make your own plant based Mylk, please see here for another option.
