With only three simple ingredients, you can make creamy hazelnut and sunflower seed milk at home. This homemade plant-based milk is easy, budget-friendly, naturally dairy-free, and much more flexible than shop-bought nut milk. When you make it yourself, you can control the strength, texture, and flavour, so it suits exactly how you like to use it. Another bonus is that the leftover nut and seed pulp does not need to go to waste. It can be used in baking, including these vegan and gluten-free hazelnut and sunflower seed chocolate chip cookies.
This hazelnut and sunflower seed milk has a gentle, creamy flavour that works beautifully in both sweet and savoury recipes. Hazelnuts give the milk a naturally nutty taste, while sunflower seeds add extra body and a subtle richness. It is lovely poured over breakfast, blended into smoothies, used in baking, or enjoyed chilled by the glass.
Why make nut milk at home?
If you do not eat dairy, plant-based milk is probably already part of your daily routine. Different varieties work well for different uses: oat milk is often convenient for cooking and baking, while nut milks are especially good for drinking, breakfast bowls, smoothies, and coffee. The main downside is that good-quality nut milk can be expensive, especially when you only need a small amount at a time.
Making nut milk at home is a practical way to save money and reduce waste. Instead of opening a large carton and trying to finish it before it spoils, you can make a smaller batch that fits your needs. This hazelnut and sunflower seed milk recipe makes about 500ml, which is a useful quantity for keeping in the fridge without taking up too much space.
Homemade nut milk also has a fresher taste and a simple ingredient list. There are no unnecessary additions, and you can decide whether to keep it plain or add a little natural sweetness, vanilla, cinnamon, or cacao.
Equipment needed to make nut milks
You do not need any specialist equipment to make homemade hazelnut and sunflower seed milk. A few basic kitchen items are enough:
- a jug or bowl for soaking the nuts and seeds in water;
- a sieve or colander for draining and rinsing them;
- a blender, either a stand blender or a stick blender with a suitable container;
- some fabric for straining, such as a nut milk bag, folded muslin, cheesecloth, or a clean tea towel.
A dedicated plant milk maker can make the process tidier, but it is not essential. The traditional blender-and-strain method works very well and gives you a smooth, creamy dairy-free milk with very little effort.
Ingredients
This homemade hazelnut and sunflower seed milk uses just three main ingredients:
- Hazelnuts – Use raw, plain hazelnuts. Avoid roasted, salted, or flavoured hazelnuts, as they will change the taste and texture of the finished milk. Raw hazelnuts soften as they soak and blend into a naturally creamy base.
- Sunflower seeds – Choose plain raw sunflower seeds. They blend well with hazelnuts and help create a smooth, lightly creamy plant-based milk.
- Water – You will need water for soaking, then fresh filtered water for blending. The soaking water is discarded, so use your best water for the blending stage if you want the cleanest flavour.
That is all you need for the basic recipe. The result is simple, fresh, and versatile.
See the printable recipe card at the bottom of this blogpost for quantities.
Basic Instructions
Once you have made nut milk at home, you may be surprised by how straightforward it is. The process is mostly hands-off, as the nuts and seeds simply need time to soak before blending.
- Soak the hazelnuts and sunflower seeds in plenty of water for at least 2 hours, or preferably overnight. A longer soak helps them soften and blend more smoothly.
- Drain the soaking water, then rinse the nuts and seeds well in a colander.
- Add the soaked hazelnuts and sunflower seeds to a blender with 500ml filtered water.
- Blend on high until the mixture looks creamy and finely blended.
- Place a sieve over a large bowl or jug and line it with folded muslin, cheesecloth, or a nut milk bag.
- Pour the blended mixture through the fabric, then gather the edges and squeeze firmly until as much liquid as possible has been extracted.
- Stir the strained milk, pour it into a clean bottle, and refrigerate.
The leftover pulp can be saved for baking. It works especially well in hazelnut and sunflower seed chocolate chip cookies, so there is no need to throw it away.
Please see the printable recipe card at the bottom of this blogpost for full instructions.
Variations & Additional Flavourings
This recipe is a useful base for many different homemade nut milks. You can keep the hazelnut and sunflower seed combination, or use the same method with other nuts and seeds that you enjoy.
If you would like to add extra flavour or a little sweetness, try one of these simple additions:
- Add one pitted date to the blender for a naturally sweeter milk.
- Add ½ teaspoon vanilla extract, or 2 teaspoons if using homemade vanilla extract.
- Add ½ teaspoon raw cacao powder for a light chocolate flavour.
- Add ½ teaspoon cinnamon powder for a warm, spiced note.
Start with small amounts, then adjust to taste. Homemade plant milk is easy to customise, so you can make it plain for cooking or sweeter and more aromatic for drinking.
Serving Suggestions
Use this hazelnut and sunflower seed milk anywhere you would normally use a mild plant-based milk. It is delicious poured over granola, muesli, porridge, or cereal. It also blends smoothly into smoothies and can be used in coffee if you enjoy a gentle nutty flavour.
This dairy-free milk is also useful for baking, pancakes, sauces, and other recipes that call for milk. Because it has a delicate flavour, it works best in recipes where a subtle hazelnut taste will complement the dish.
Hazelnut and Sunflower Seed Milk FAQs
Stored in a clean sealed bottle in the fridge, this homemade nut milk should keep for 3-5 days. Shake it before using, as natural separation can occur. If it smells sour or unpleasant, discard it.
You can use other nuts such as almonds, cashews, or macadamias. You can also experiment with different nut and seed combinations. A ratio of about 75g nuts or seeds to 500ml water is a good starting point.
Yes, you can double or triple the recipe if you need more. Smaller batches are convenient because they are quick to make, fit easily in the fridge, and are easier to use before they spoil.
📖 Recipe 📖
Hazelnut and Sunflower Seed Milk
Ingredients
- 50 g raw hazelnuts
- 25 g raw sunflower seeds
- 500 ml filtered water
- plus extra water for soaking
Instructions
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Place the raw hazelnuts and sunflower seeds in a bowl or jug. Cover well with water and soak for at least 2 hours, preferably overnight.
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Drain away the soaking water, then rinse the nuts and seeds in a colander. Add them to a blender with 500ml filtered water.
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Blend on high until the mixture is as smooth and creamy as possible.
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Line a sieve with folded muslin, cheesecloth, or a nut milk bag, and place it over a jug. Pour in the blended mixture, then squeeze firmly to extract all the milk.
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Pour the strained hazelnut and sunflower seed milk into a clean bottle and store it in the fridge.
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Save the leftover pulp for baking if desired, such as in hazelnut and sunflower seed chocolate chip cookies.
Notes
- Use raw, unsalted nuts and seeds for the best flavour and texture.
- Add a pitted date before blending if you prefer a lightly sweetened milk.
- Flavour with cacao powder, cinnamon, or vanilla extract if desired.
- Store in a sealed bottle in the fridge for 3-5 days and shake before serving.
Nutrition
Carbohydrates: 3g |
Protein: 3g |
Fat: 9g
If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!