This vegan milk is made with amaranth seeds, packed with calcium and lysine. Skip to the recipe.
Amaranth should be a staple in any vegan diet. This little seed, it is not a grain, is packed with calcium and magnesium. What is more, it is protein-rich, 1 ounce of protein per cup of raw amaranth. Another exceptional feature of this pseudo-cereal is that it is rich in lysine, an amino acid hard to found in grains.
Well enough with the nutritional features. This milk has a very particular taste but can be used just as any other vegan milk. When used in recipes it does change the flavor a bit so first taste it to see if you really like it. The seeds remaining from the recipe can be added to a porridge or pie.
Let me know if you liked it!
- 3.5 oz of amaranth seeds
- 1 tablespoon of neutral vegetable oil (e.g. sunflower or coconut)
- 1 pinch of pink Himalayan salt
- 3 dates o 1 tablespoon sugar to sweeten (optional)
- 5 cups of water
- The processed seeds can be added to a porridge or if you sweeten the milk later, to a vegetable pie.
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