Hemp milk is a tasty, nut-free milk alternative that’s naturally rich in protein and healthy fats.
This simple hemp milk recipe is one I make often — about two to three times a week — especially on warm mid‑August mornings. It’s quick, economical, and versatile.
What makes hemp milk stand out:
- No soaking required.
- No straining required (though you can strain it if you prefer a silkier texture).
- Nut-free and allergy-friendly.
- High in natural protein — about 10 grams in three tablespoons of hemp seeds (for reference, an egg has roughly 6 grams).
Over the years I’ve adjusted this recipe to achieve a rich, creamy texture — I don’t like watery plant milks. A touch of dates and a pinch of salt add a subtle sweetness and depth that works well in smoothies, poured over oatmeal, in overnight oats, or in recipes that call for dairy milk.
Recipe notes
If you’re using the milk in a savory dish, omit the dates. For vanilla hemp milk, add a teaspoon of vanilla extract. Straining is optional — a high-speed blender like a Vitamix will produce an exceptionally smooth milk while keeping all the protein and nutrients.
Rich and Creamy Hemp Milk
Ingredients
- 3 cups water
- ⅔ cup hemp seeds
- 2 Medjool dates
- ⅛ teaspoon sea salt
Instructions
-
Combine all ingredients in a high-speed blender and blend until completely smooth.
-
Chill in the refrigerator and serve cold. Shake before using if separation occurs.
Notes
WW SmartPoints: 6
Nutrition
If you try this recipe, please leave a star rating and a comment below to share how you liked it.