Sesame Seed Milk


You see this? It’s homemade milk. No cows were involved. This milk is so simple and easy and the possibilities are endless. I eat it in smoothies, with cereal or in my homemade chai. It’s super healthy and if you choose to use sesame seeds like I do, then you will get an extra boost of calcium. I am going to show you how to make it. Let’s get started.


Start off with some unhulled sesame seeds.


One cup should do it.


Pour enough water to generously cover the seeds. Soak your seeds 6-8 hours.


Once you are done soaking. Gather your ingredients together. You will need sweetener (I use dates), lecithin (thickener), unrefined coconut oil, sea salt, your pre-soaked sesame seeds. The optional ingredient is protein powder. It’s not necessary, but I like to fortify my milk. You will also need a mesh bag to strain the milk from the pulp.


Drain off your seeds and rinse them really well.


Dump your rinsed seeds in the blender.


Fill the blender halfway with water.


Blend really well.


This is the fine mesh bag I was talking about earlier.


See how fine it is?


You can buy these online for 8-10 bucks or from Chinatown for less than that. Either way, it’s a worthy investment.


Pour the milky seed mixture in the bag. Get all the delicious and nutritious milk out.


It’s quite simple and easy.


Pour the strained milk back in the blender and add your sweetener. I add 1 date per 1/4 cup of dry seeds (4 dates for 1 cup). Add a pinch of salt. 1 heaping tablespoon of lecithin. 1 heaping tablespoon of the unrefined coconut oil.


I also add a scoop of protein powder, but you don’t have to.


Because of the protein powder, I add extra water, however this might make your milk too thin. Add one cup of water at a time and blend until you get to the consistency you like. With my recipe above and using the vitamix, I end up with 8 cups of milk.


Creamy, dreamy and good for you.

NOTE: The sesame seeds can be switched out for other types of nuts and or seeds. ie. almonds

Sesame Seed Milk


  • Water
  • 1 cup of sesame seeds
  • 4 dates
  • sea salt
  • 1 T lecithin
  • 1 T coconut oil
  • 1 scoop of protein powder (optional)
  • Fine mesh bag


  1. Pour enough water to generously cover the seeds. Soak your seeds 6-8 hours.
  2. Drain off your seeds and rinse them really well.
  3. Dump your rinsed seeds in the blender.
  4. Fill the blender halfway with water.
  5. Blend really well.
  6. Pour the milky seed mixture in the fine mesh bag.
  7. Pour the strained milk back in the blender and add dates, pinch of salt,1 heaping tablespoon of lecithin and 1 heaping tablespoon of the unrefined coconut oil.
  8. Add more water as needed to get the consistency desired.
  9. Blend and serve.
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16 comments on “Sesame Seed Milk”

  1. Cecilia

    8 cups of milk from 1/4 cup of seeds? Or did I miss something? I never thought to use dates as a sweetener, yummy!!

  2. laviyah

    lol! My recipe writing can be a little confusing; especially when it’s almost 1am on this side of the states. 😉 Let me know if you have any more questions. Enjoy!



  4. Christopher Webber
  5. DJ Karma

    I just did a post on making milks! But I used a soymilk maker, and when I made quinoa milk with sesame seeds, some of the husks did filter through, but I ended up blending the whole thing, and you can’t really tell.

    btw… if you’re interested, I’m offering a $10 discount code for a maker- I absolutely love mine!

  6. Pingback: Raising healthy vegan children (Part 1) | Ste Martaen

  7. melissa

    I am wondering about the lecitin, what’s its use? And how long does this milk last?

  8. laviyah

    The lecithin helps to make the milk thick and creamy. It can be left out. The milk lasts 2-3 days based on your refrigeration.

  9. Bobbi

    What is the website for chinatown to purchase the mesh bags?


  10. laviyah

    Hi Bobbi,

    There is no website associated with the store I grabbed the bag from. I’ve seen them at a couple Asian stores in a random area, not strategically placed. I’ve never asked them what they used them for. Maybe for tea?


  11. Nat

    Hello Laviyah, did you add the protein when you were making it for your children? Do you think I could use the irish sea moss in place of the soy lecithin for thickening and if so, how would I incorporate it (soaking it first or heating it up, etc… just wondering. Is this what you solely used as a dairy substitute? Thank You.

  12. laviyah

    I did use the protein. It was just one scoop per 8 cups of liquid. Irish moss? I think that is a great substitution. I’ve never worked with it, so I can’t make any suggestions on using it. Please let me know and report back. I would love to try out any alterations to the recipe. I don’t consider this a dairy substitute because humans don’t need dairy and therefore no substitute is needed for something that isn’t necessary to the human diet. However, I do consider this a great supplement as sesame seeds are high in calcium.

  13. Amanda

    Thanks for sharing this recipe. First question is about the coconut oil: Once you refrigerate, does the it solidify and disrupt the texture? And secondly what are your thoughts on xantham gum as a thickener? Grateful for your time.

  14. laviyah

    Hi Amanda,

    I have a high speed blender, so the coconut oil is generally incorporated into the liquid quite well. I have not had any issues in the past. I have never used xantham gum as a thickener. If you try it, let me know how you incorporated it and how well it turned out. 😉

    Peace & Blessings,

  15. Yvonne

    I use xantham gum, it has to be mixed w oil b/f adding to milk or any liquid as a thickener. Mine comes from Bob’s Red Mill/ and it is made of wheat. I have also used Irish Moss, found instructions online, it has to be washed thoroughly, then soaked, then blended in high speed blender, then frozen in serving sizes (ice cube tray). I like xantham better, both taste wise and it is easy to work with. 1 tbs oil w 1 tsp gum powder for 6 c milk. My almond or oat groats milk keeps one week in the fridge. Never tried sesame seeds, will now! Thank you for the recipe. 🙂 I soak all seeds with 1 tbs lemon juice per 1 c seeds to remove enzyme inhibitors which prevent nutrient absorption in the digestive tract. Re sweetener, I use Truvia powder (from a plant, zero calories). Nut milk bags on amazon, or cheap at Lowes or Home Depot in paint dept (for paint)(no joke). I dry pulp fr almond milk in dehydrator and use in desserts. I assume possible to do w sesame pulp also, or use in bread in dehydrator. Great/high calcium content!

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