Hemp milk


A dairy sensitivity I developed in my adulthood led me to kick the cow milk I was raised on. Before starting the No Trash Project, I was purchasing nut, seed, and grain milks in Tetra Paks, which are difficult to recycle. After swearing off food packaging, I still craved some kind of milk to add to my granola or incorporate into recipes so I began making my own non-dairy milks at home. I’m always thrilled by how easy and rewarding it is. Every kind I’ve made has been far better tasting than anything I could buy off a store shelf. Inspired by a reader’s suggestion, I made hemp milk today. It was the quickest and easiest yet! It seriously only took about 5 minutes to make. I used hemp seeds purchased in bulk from Alternative Food Co-op. The ratio I used is one cup hemp seeds to 4 cups of water (the same ratio I’ve used for the oat, almond, coconut, and cashew milks). The seeds don’t require any soaking prior to blending. Because hemp is soft, the seeds and water homogenized very quickly with the help of my immersion blender. I chose to strain it for smoothness, though much like the cashew milk, the meal is so fine that you can drink it without straining. I would describe the taste as sweet and grassy. Delicious. Of course, it can be sweetened or spiced. I saw one variation online with orange zest that I plan to try.

Hemp seeds are very nutritious. They are nature’s highest botanical source of essential fatty acids (EFAs) and they offer a very desirable omega-6 to omega-3 ratio of 3:1. They’re also a fantastic source of protein, fiber, and amino acids—including all nine essential amino acids our bodies can’t produce on their own.


I love experimenting with the strained nut, seed, and grain meal I’m left with when making the milks.  I think I’m going to use the hemp meal to make a “pesto” with garlic, basil, and olive oil. Stay tuned for that experiment!

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3 Responses to Hemp milk

  1. Emily February 10, 2013 at 12:38 am #

    I think you may have mentioned this somewhere else on your blog, but could you rank all of the different milks you have made? I plan on trying all of them but I’m not sure where to start!

    • Colleen February 11, 2013 at 4:31 pm #

      Hi Emily! So it’s a little difficult to rank the different nut, seed, and grain milks based on taste, because they are quite different and I really do like them all. The hemp milk has a grassier taste than all the other milks but it is still sweet. The oat milk is maybe the most similar to dairy milk because of it’s thick texture. In terms of ease of production, the hemp milk was the absolute quickest and simplest. No soaking required and it blended and strained very easily. The cashews I did soak overnight, but they blended up as quickly as the hemp and separating the milk from the meal was also very easy because the cashews are so soft and the meal is so fine. I’d say the oat and almond milk are next in line in difficulty because of the density of the grain and nut. They required more blending. The coconut milk was the most work because I used at fresh coconut and getting the flesh out of the shell is always tricky. Overall though, all of the projects were very simple! And delicious. Hope that helps and doesn’t complicate your decision even more! Maybe just pick one at random and jump right in! It really is a breeze :)


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