I’ve been making my own plant milk at home for over 15 years and have perfected my method over the years. There is one ingredient that is a game changer for making thick and creamy plant milk at home: NOW sunflower lecithin powder. This one ingredient, when added, helps make homemade plant milk just like the ones found at the grocery store – but better (in my opinion).
What is sunflower lecithin?
Sunflower lecithin has been available in the marketplace for decades. Some people believe it is helpful in losing weight. It’s also been praised for promoting brain health. However my main reason for adding it into my diet is because it helps make plant milk thick, creamy through emulsification and helps prevent separation.
- Learn more about using this ingredient for weight loss
- Learn more about using this ingredient for brain health
This ingredient is fairly inexpensive and I purchase it in powdered form. NOW foods also offers sunflower liquid lecithin which I have not used yet. I purchase this product on Amazon.com in a one pound container which lasts quiet a long time in my kitchen. I choose this brand because it inexpensive, soy-free and Non-GMO.
NOW sunflower lecithin
The brand says their product “aids in emulsifying fats, enabling them to be dispersed in water” which is why I choose to add this to my homemade plant milks. It helps keep the milk from separating which is an undesirable thing. I’ve found that by adding it to my homemade plant milks they very rarely separate.
Purchase sunflower lecithin on Amazon.com
Basic plant milk recipe with NOW sunflower lecithin
Makes about 4 cups
Ingredients
- 4 cups filtered water
- 1 teaspoon sunflower lecithin
- 1/4-1/2 cups nuts or seeds, ground into a powder
Directions
Add nuts or seeds into a blender with sunflower lecithin powder. Grind into a fine powder. Add water and blend until creamy. Store in a glass container in the fridge for 2-4 days, or until it starts to smell funny. If using nuts that contain skins, such as almonds, walnuts, hazelnuts or brazil nuts, pour through a mesh bag before storing to strain out the skins (optional).
Tip: If you’re trying to limit fat in your diet, use 1/4 cup nuts or seeds. If you’re trying to make a thicker, creamier milk, use 1/2 cup nuts or seeds.
Types of nuts and seeds I like to use to make plant milk
- Cashews
- Brazil nuts
- Hemp seeds
- Almond butter
Using this plant milk:
- Baking
- Desserts
- Smoothies
- Soups
- Sauces
- Cereal
- …and more!
Have you made this recipe? I’d love to hear from you! Please share your experience in the comments below.
Purchase sunflower lecithin on Amazon.com
Sincerely,
Chef Veronica
Basic Plant Milk
Nutrition
Equipment
- Blender with lid
- Measuring cups
- Measuring spoons
Shopping List
- 4 cups (946.35 g) filtered water
- 1 teaspoon (1 teaspoon) sunflower lecithin
- 1/4-1/2 cups (35 g) cashews (ground into a powder)
Instructions
- Add nuts or seeds into a blender with sunflower lecithin powder. Grind into a fine powder. Add water and blend until creamy. Store in a glass container in the fridge for 2-4 days, or until it starts to smell funny. If using nuts that contain skins, such as almonds, walnuts, hazelnuts or brazil nuts, pour through a mesh bag before storing to strain out the skins (optional).
Notes
Types of nuts and seeds I like to use to make plant milk:
CashewsBrazil nuts
Hemp seeds
Almond butter
Using this plant milk:
BakingDesserts
Smoothies
Soups
Sauces
Cereal
…and more!
Further reading:
- Super Easy Cashew Sour Cream Recipe (oil-free, vegan)
- Recipe: Vegan Alfredo Sauce
- Top 8 allergy-friendly ingredients for baking
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