Sesame milk is not the most popular plant-based milk, despite how easy it is to make. Almond milk, macadamia nut milk, and cashew milk tend to steal the spotlight in the non-dairy milk world. Sure, all of those nuts contain beneficial nutrients, but it doesn’t mean that they outshine the nutritional profiles of sesame seeds.
Sesame seeds are excellent sources of calcium, zinc, copper, iron, protein, magnesium, and heart healthy fats. They are small but mighty! Containing an assortment of anti-inflammatory and antioxidant properties, sesame seeds help to reduce free radical damage, regulate blood pressure, and reduce bad cholesterol. Finally, sesame seeds help promote collage production and boost the immune system. Drink this sesame milk to reap all of those nutritional benefits.
- Prep Time:10m
- Total Time:10m
- 1 c raw white sesame seeds (soaked in water for 2 hours and then drained)
- 3 c filtered water
- 2 tbsp. grade A maple syrup
- 1 tbsp. alcohol-free vanilla extract
- pinch of sea salt
- Add the soaked sesame seeds and water to a blender and blend on high for about one minute.
- Pour the mixture through a nut milk bag or fine mesh sieve, and strain it into a measuring cup with a a pour spout.
- Rinse your blender and then pour the strained sesame milk into the blender. Add the maple syrup, vanilla extract, and sea salt and blend for a few seconds to combine.
- Pour the sesame milk into a glass jar, cover with a lid, and store in the fridge. Drink when ready. It will stay fresh in the fridge for up to three days.