I blended about a cup of sesame seeds with about 3 cups of water. Strained the mylk then put it back in the blender to mix with a pinch of salt, capful of vanilla, and a squirt of agave. So yummy and creamy and earthy!
Poured this over a bowl of bananas and dried blueberries.
Ate side by side with my grateful son.
Best mylk in the world is made from nuts and seeds.
Do you know that we are the only species that drinks the milk from another animal? It’s time to wean ourselves. Do the research for yourself. A leading cause of osteoporosis, among other insidious conditions, is dairy! I’ll post references to this another time.
In gratitude for the abundance in my life,
Shawna
Did you presoak the sesame seeds or use them unsoaked?
I did not presoak them. Typically, it’s recommended to presoak them for making tahini and probably mylk too. However, this is how it is for me: spontaneous. I think “Hmmm, sesame mylk sounds good.” And I make it. I keep thinking that I need to do better about soaking all my nuts and seeds, but the times I do soak them, they often end up nearly going to waste because I don’t use them quickly enough. If anyone has any good organizational solutions for the soaking dilemma, I’d really appreciate it.
To reiterate, I did NOT presoak, but should have for optimal nutrition. The flavor, however, does not change.
Thanks for the query. Have a great evening.
Shawna