Sunflower seed milk

Ingredients

1 cup raw, unsalted sunflower seeds

4 cups filtered water

2 tbsp maple syrup

1 vanilla bean or ⅛ teaspoon vanilla paste, or ¼ teaspoon pure vanilla extract

Pinch of sea salt

Place the sunflower seeds in a glass jar and cover them with water.
Cover the jar and let them soak at room temperature for 8 hours.
Drain the water, rinse the seeds well, and place them in the blender along with 4 cups of clean, filtered water.
Blend the water and seeds for 3 minutes. If you are using a Vitamix-type blender, I recommend starting on low speed and increasing to maximum power during the last minute.
Once finished, pour the mixture into a nut milk bag or a new (unused) nylon stocking placed over a large bowl.
Carefully squeeze the bag with your hands until all the liquid has drained. Set the remaining pulp aside.
Rinse the blender, return the milk to it, and add the maple syrup, vanilla, and salt. Blend for 20–30 seconds.
Pour into a milk pitcher or juice container and store in the refrigerator for up to 2–3 days.
Notes
For cereals and baked goods: use the above recipe.
For casseroles and other savory dishes: omit the maple syrup and vanilla.
For a sugar-free version: you can use a few drops of stevia or sweeten with 2–3 Medjool dates, adding them to the blender along with the vanilla and salt and blending for 1–2 minutes.
You can add cinnamon, nutmeg, cardamom, or mace for an even more delicious flavor!