Homemade tahini milk – delicious non dairy milk alternative with a sesame aftertaste. Light and subtile
Making your own non-dairy milk is literarily the easiest thing you can do. Soaking the nuts and seeds is a much needed process but it’s super worth it. Regular store bought milks are usually full of preservatives and other additives. Making your own nut milk allows your to control what’s in it.
You can combine almost any nuts together but my favorites are almonds, cashews, hazelnuts. My favorite seeds are pumpkins, sesame and finally I like to use oats too.
Feel free to play with the different ingredients, it’s very fun and flavory interesting.
The best part about this homemade tahini milk is that you can use it as a cream for pasta, milk for cereals, dressings for salads, or even it’s worth giving it a try in your coffee/matcha!
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HOMEMADE TAHINI MILK
- Cuisine: Middle Eastern
HOMEMADE TAHINI MILK – delicious non dairy milk alternative with a sesame aftertaste. Light and subtile
- 1/4 cup sesame seeds, soaked for 1 hour with himalayan sea salt
- 1/4 cup cashews or almonds, soaked for 3 hours +
- 2 cups filtered water
- 2 tbsp maple syrup (optional)
- Rinse nuts and sesame seeds.
- Blend all ingredients in a high speed blender for a few minutes until having a smooth and homogeneous liquid.
- Keep in the fridge in glass jars for 4 days.
- Ideal with granola, cereals, smoothies or to use in dressings.