Emulsifier Free Vegan Hemp Milk
Creamy, subtly nutty, and surprisingly quick to make, this plant-based milk comes together with just a handful of clean ingredients and a blender. Store-bought dairy-free milks are notorious for relying on lecithin, carrageenan, and other emulsifiers to achieve that smooth, shelf-stable consistency — which makes finding a genuinely additive-free option feel like a scavenger hunt. Making it at home completely sidesteps that problem, giving you full control over every ingredient in the glass. Raw hemp hearts blend into a naturally rich, white liquid that needs no gums or stabilizers to taste good. A touch of maple syrup and vanilla are entirely optional, but they nudge the flavor toward something that feels almost indulgent. Straining through a fine-mesh sieve or nut milk bag takes only a minute and leaves you with a silky, pour-ready milk that works beautifully over ice, stirred into coffee, or splashed over granola. Pour it into a sealed jar and it keeps in the fridge, ready whenever you need it.
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Learn more →Ingredients
4 servings
- ½ cup raw hemp seeds (hemp hearts)
- 4 cups cold water
- 1 tbsp maple syrup (optional)
- ½ tsp vanilla extract (optional)
- 1 pinch salt
Instructions
- 1
Add the hemp seeds, cold water, salt, and maple syrup and vanilla extract if using to a high-speed blender.
- 2
Blend on high speed for 60 seconds, until the mixture is uniformly white and slightly frothy.
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