Eosinophilic Esophagitis Friendly Vegan Hemp Milk
Hemp milk is one of those quietly brilliant kitchen projects that takes about five minutes and delivers something genuinely delicious. Raw hemp hearts blend into cold water with remarkable ease, turning silky and frothy in under a minute — no soaking required, no complicated steps. For anyone managing eosinophilic esophagitis, finding a creamy, satisfying milk alternative that sidesteps common trigger ingredients like dairy, soy, and tree nuts can feel like a constant challenge, and this recipe clears all of those hurdles naturally. A touch of maple syrup and vanilla make it taste like something you'd pay too much for at a specialty café, but the optional pinch of salt is what really rounds out the flavor. Straining through a fine-mesh sieve or nut milk bag gives you a smooth, clean pour with none of the grittiness you might expect. Keep a jar sealed in the fridge and you have a gentle, nourishing base ready for smoothies, cereal, or just a cold glass on its own.
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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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