Ingredients

  • 1 tablespoon tahini
  • 3 cups water
Use Metric 6 Servings

Recipe Directions

  • 1. Place all ingredients in blender.
  • 2. Blend until white, frothy, and smooth (approximately 1 minute).

The Rawtarian's Thoughts

By The Rawtarian

This recipe was born out of me needing a nut milk fast! I didn't want to bother with straining or soaking, so I just thought, "Why not use a nut better instead of going through all that trouble?"

Tahini gives the best results. (I also tested almond butter and peanut butter. Using peanut butter does have a "peanut-buttery" taste that is off-putting. Almond butter is grittier/pulpier than tahini, so tahini is definitely preferred.) 

This recipe is best used for cooking or serving over cereal, etc. It won't deliver a super satisfying tall glass of milk, but it will do when you need nut milk in a pinch!

When storing in the fridge, the nut milk will separate into water-versus-frothy-head very quickly (within seconds). But a quick stir (or shake, if you're storing it in a mason jar in the fridge) will get your nut milk back to its blended state in seconds.

Recipe Photos

Raw tahini milk

Nutrition Facts

Nutritional score: 88 out of 100
  • This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.

Amounts per 121 g (4 oz) suggested serving

NameAmount% Daily
Calories 14 1 %
Protein 0.45 g 1 %
Fat 1.2 g 2 %
Carbohydrates 0.65 g
Dietary Fiber 0.23 g 1 %
Sugars 0
Calcium 14 mg 1 %
Iron 0.06 mg
Sodium 5 mg
Source: USDA
Show basic Show all vitamins Show all minerals

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