Amaranth Milk

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.

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Amaranth Milk

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serves: 4 cups
prep.: 30 min30′
cook: 35 min35′


  • 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
Amaranth Milk


Step 1 Place the amaranth seeds in a pot and cover them with 2 cups of water. Cook them for about 35 minutes or until the amaranth seed look like puree or baby food.
Step 2 Let it cool and the place it into a blender, add 3 cups of water (or as much as needed to complete one liter), sal and dates if you wish to sweeten it. Blend at highest speed for 3 minutes.
Step 3 Drain the seeds and pour the milk into a bottle. It keeps up in the fridge for up to 4 days.


  • The processed seeds can be added to a porridge or if you sweeten the milk later, to a vegetable pie.
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