Low Iodine Vegan Hemp Milk
Making your own plant-based milk at home is one of those small kitchen wins that genuinely changes your routine. Hemp seeds blend into a naturally creamy, subtly nutty liquid that needs no soaking and comes together in just a few minutes. For anyone navigating iodine restrictions, store-bought milks can be a minefield — many are fortified with additives or made with ingredients that push iodine levels in the wrong direction, so having full control over what goes in the blender is a real advantage. Raw hemp hearts, cold water, and a pinch of salt are the backbone here, with optional maple syrup and vanilla if you want a lightly sweetened, dessert-friendly version. The straining step keeps the texture smooth and clean, so what you end up with is a genuinely drinkable milk that works over ice, in coffee, or poured over granola. Seal it in a glass jar and it keeps beautifully 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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