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Sunflower Seed Milk

Sunflower Seed Milk

This homemade sunflower seed milk recipe is really easy, loaded with nutrients, and tastes fresh and delicious. Drink chilled, or use in smoothies and desserts.

Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Author Tess Masters


unsweetened sunflower seed milk:

sweetened milk (unsweetened milk, plus below):

chocolate milk (sweetened milk, plus below):


  1. To soak the sunflower seeds, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours. (For more information on soaking read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the sunflower seeds several times to remove the anti-nutrients and enzyme inhibitors. 
  3. Throw the rinsed sunflower seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.
  4. 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. 
  5. Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy. 
  6. Store the milk in a sealed container in the fridge. Activated sunflower seed milk (made with soaked sunflower seeds) will keep for 2 to 3 days in a very cold fridge. Un-soaked sunflower seed milk will keep for about 5 days.