Vanilla Sesame Milk


August 6, 2017

This vanilla sesame milk is loaded with calcium and is rich, creamy, and super tasty. This recipe is raw, vegan, gluten-free, paleo-friendly, and allergy-free.

This delicious vanilla sesame milk is raw, vegan, gluten-free, paleo-friendly, and allergy-free. It is rich, creamy, and loaded with calcium.

This sesame milk is a staple in our house because it takes less than 5 minutes to blend up, and is loaded with nutrients. I blend up a different nut milk every couple of days for nutrient diversity and tastebud satisfaction. I’ve share a lot of nut milks on the site over the years. My simple almond milk is a popular favorite, but I encourage you to put this sesame milk in your rotation.

I include sesame seeds in my diet as much as possible. I sprinkle them on soups, salads, stews, stir-fries, oatmeal, and in baked goods. I also make homemade gomasio. Small, but mighty, sesame seeds are one of the most concentrated plant-based sources of calcium. Rich in heart-healthy fats and phytosterols, loaded with zinc, magnesium, copper, iron, and a great source of protein, these tiny titans are anti-inflammatory avengers that reduce pain and swelling, regulate blood pressure and cholesterol, build healthy blood, fizzle free radicals, promote collagen and elastin regeneration, and your immunity.

Oh, and the milk is creamy and delicious.

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Vanilla Sesame Milk

This delicious vanilla sesame milk is raw, vegan, gluten-free, paleo-friendly, and allergy-free. It is rich, creamy, and loaded with calcium. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 3 1/2 cups
Author Tess Masters

Ingredients

Instructions

  1. Throw the sesame and water into your blender, and blast on high for 30 to 60 seconds, until the seeds are completely pulverized. 
  2. To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. 
  3. Rinse your blender container, and pour the strained milk back in. Add the maple syrup, vanilla, and salt, and process on low for just a few seconds to combine. 
  4. Store the milk in a sealed container in the fridge. Sesame milk will keep for about 3 days in a very cold fridge.

Recipe Notes

Learn more about making homemade milks.
Photo by Trent Lanz; styling by Alicia Buszczak

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