From the kitchen
Homemade Raw Hemp Milk
Shelled hemp hearts blended with ice-cold water and a pinch of salt — no straining required, since hemp hearts have no fibrous pulp to remove.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1 cup Shelled Hemp Hearts
- 4 cups Ice-Cold Filtered Water
- Pinch of Salt
- 1 Medjool Date (optional, for sweetness)
Method
- Combine the hemp hearts, cold water, salt, and date in a high-powered blender.
- Blend on high for 60 to 90 seconds until completely smooth and creamy.
- Taste and adjust sweetness if needed.
- Pour directly into a bottle — unlike nut milks, no straining is necessary since hemp hearts blend completely smooth.
- Refrigerate and shake before each use; use within 4 to 5 days.
Kitchen note
Using ice-cold water is the one non-negotiable step here — hemp hearts release their fats more slowly at cold temperatures, which is what keeps this milk from turning bitter or overly grassy during blending.
Culinary Library
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