Hemp is one of the richest sources of non-animal proteins there is. It is also very high in essential fatty acids, with a 3:1 balance of omega 3 and omega 6 fatty acids, and it’s rich in vitamins and minerals too.
It’s so easy to make.
Hemp seeds are a close relative of marijuana, but unlike cannabis leaves, they do not cause a psychotropic reaction.
Hemp milk can be made from whole or hulled hemp seeds, but I always use whole hemp seeds as they are much cheaper.
Whole hemp seeds are quite difficult to obtain, so I buy them in bulk online.
You’ll also need a nutmilk bag. You can get these easily online, but if you want to get started and don’t have one to hand, you could use a clean pair of tights!
If you store the hemp seeds in a large container in a cool place, they should keep for months.
1. Start by weighing out 200g of whole hemp seeds into a blender jug.
2. Add about 350ml water.
3. Blend for about 30 seconds.
The blended mixture will look and smell pretty unpleasant – a bit like lumpy liquid clay – but don’t worry about that. You’re going to squeeze out all the gritty bits to leave a smooth, creamy white liquid.
Now for the messy part. First of all, wash your hands!
4. Place the nutmilk bag into a good-sized bowl or jug, and carefully pour the blended hemp into the bag.
5. Once all the blended hemp has been poured into the nutmilk bag, gently but firmly squeeze the bag, being careful to hold it over the bowl, until all the hemp “milk” has been squeezed into the bowl.
6. You should be left with a gritty grey mass. You could throw it away, but I usually put in my compost bin.
7. Pour the hemp milk into a container of your choice.
The finished “milk” can be kept in the fridge for about three days.
It has a bland taste, but it’s deliciously creamy if you blend it with dates and/or fruit, and I think it goes particularly well with banana. It also makes a delicious ice cream!