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Home » Recipes » Course » Beverages

Black Sesame Milk

By: Thomas Published: 21 Aug, 21 Updated: 21 Aug, 21 10 Comments

Jump to RecipeComments
5 from 2 votes
Black Sesame Cashew Milk
Smooth and creamy black sesame milk with a nutty and complex flavor! Delicious served fresh or warm! #blacksesame #vegan #plantbased
Black Sesame Cashew Milk

If you have never tried black sesame milk before, you should definitely give it a try! It is not only easy to prepare, but also healthy, naturally sweetened, and so delicious!

This homemade black sesame milk has a toasty and nutty flavor with the creamiest texture!

Black Sesame Cashew Milk

WHAT IS BLACK SESAME MILK

Black sesame milk is a plant-based milk prepared from black sesame seeds that are toasted to develop a nutty flavor. This drink is very popular in Asian countries like China, Viet Nam, and Japan.

This drink is very aromatic with deep roasted notes, it can be consumed chilled or warm, depending on the season.

Black sesame seeds contain a lot of antioxidants and nutrients like iron and vitamin D. It is said to reduce ageing and may help in decreasing risks of cancer as well.

Black Sesame Cashew Milk

HOW TO MAKE CREAMY BLACK SESAME MILK

If you have already made your own almond milk, the process will be very familiar.

First, we start by toasting the black sesame seeds in a skillet. To make sure we are not burning them, we also add a pinch of white sesame seeds, these will be our indicator to know when the seeds are perfectly toasted.

Once the white sesame seeds have turned golden brown, remove from the heat and let them cool for at least 10 minutes. At this point, it will already smell fantastic!

Black Sesame Cashew Milk

Next, transfer the toasted sesame seeds to a blender. Add the soaked cashews, water, and blend for a couple of minutes.

To give the milk a richer and thicker consistency, we are blending the toasted sesame seeds with soaked cashews, for a silky smooth texture!

Black Sesame Cashew Milk

Once this is done, strain the milk through a nut milk bag. Do not omit this step otherwise your milk will be quite grainy, not something we want.

Finally, let the milk simmer for a few minutes to allow flavors to merge and give the milk a darker color.

Black Sesame Cashew Milk

If the Dark Knight had a favorite drink, it would probably be this one. It's delicious chilled with some ice on hot days, or piping hot on cold and rainy days!

Looking for more black sesame recipes? Check out this Sweet Black Sesame Soup or this Black Sesame Swirl Brioche!

Black Sesame Cashew Milk

📖 Recipe

Black Sesame Cashew Milk

Black Sesame Milk

5 from 2 votes
Author: Thomas
Smooth and creamy black sesame milk with a nutty and complex flavor! Delicious served fresh or warm!
Print Pin Review
Prep Time : 30 minutes mins
Cook Time : 18 minutes mins
Total Time : 48 minutes mins
Servings 4 servings
Calories 183 kcal

Ingredients
 
 

  • â…” cup black sesame seeds
  • 1 teaspoon white sesame seeds
  • ½ cup raw cashews soaked overnight
  • 4 cups water
  • 3 tablespoon maple syrup or white sugar
  • ¼ teaspoon salt
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Instructions
 

  • Add half of the black sesame seeds and half of the white sesame seeds to a non-stick skillet and spread them into an even layer. Toast the seeds over medium heat, stirring regularly, until the white sesame seeds are golden brown, 5-8 minutes. Transfer the toasted sesame seeds to a blender and toast the other half of the seeds.
  • Let the seeds cool down for about 15 minutes. Next, add the drained soaked cashews and water to the blender. Blend on high-speed for about 1 minute.
  • Using a nut milk bag, strain the cashew sesame milk. You can keep the pulp to add to baked goods, oatmeal, etc.
  • Transfer the cashew sesame milk to a medium saucepan. Add the maple syrup (or white sugar) and salt. Bring to a simmer over medium heat and simmer for about 10 minutes, whisking regularly. The milk should turn from a light grey color to a deep dark.
  • Enjoy warm during the colder months, or chilled with ice in the summer! Black sesame cashew milk will keep for up to 5 days in the refrigerator. It will separate, this is normal, just give it a good stir or shake before using.

Notes

  • Nutritional information is just an estimate.

Nutrition

Serving: 1 serving | Calories: 183 kcal | Carbohydrates: 17.8 g | Protein: 4 g | Fat: 11.8 g | Fiber: 1.3 g | Sugar: 10 g
Course : Drinks, Sweets
Cuisine : Asian
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  1. ANTONIO CAPO ESTEVA

    August 26, 2021 at 6:12 pm

    I tried and I have to say that the flavour is unique and tasty. The problem is that it turns like a dense liquid when simmer (like when you add starch to a liquid) is it normal and/or is there anything I can do to avoid this to happen? Thankss

    Reply
    • Thomas

      August 27, 2021 at 1:45 pm

      Humm...Did you strain it through a nut milk bag? It definitely should not turn like a dense liquid, even after boiling for a few minutes it should still be very liquid.

      Reply
      • Antonio Capó Esteva

        August 27, 2021 at 4:42 pm

        5 stars
        Yes I did, I'm used to make plant based milk and I have some nice filtering bags. The first thing I thought is because of mucilage (that thing on psyllium, linseed or chia also present on sesame) but I didn't overdose the recipe... in fact the final result isn't as "black" as yours. Well, it is good anyway: adding a pinch of pure cocoa is like a hot dense melt chocolate, or even it fits very well to make a latte coffee, the result is a double toasted and bittered flavour (coffee + sesame). If you find out something about that dense/thickish result please let me know. Cheers!

        Reply
        • Thomas

          August 30, 2021 at 7:15 am

          I'm still glad you liked the flavor of the black sesame milk 🙂
          To be honest I have made this recipe multiple times and never got the issue you had, so I'm not quite sure what could cause the milk to thicken so much.

          Reply
          • Antonio Capó

            August 30, 2021 at 10:15 pm

            Hi Thomas, I think I find out what happened. I'm pretty sure I put too much cashews to the blender. I tried again focusing on the cups you posted and it went much better.
            Well, "better" is not accurate because the first failed one resulted in a nice option to yours. So each one can be used for different purposes. And the thickest one doesn't separe in two phases.
            Cheers and sorry! it was my fault 🙂

          • Thomas

            September 01, 2021 at 6:54 am

            Oh glad to hear you had better results the second time Antonio! 🙂

  2. Jo

    June 30, 2022 at 3:39 pm

    Do I still roast the sesame seeds if it says roasted sesame?

    Reply
    • Thomas

      July 02, 2022 at 6:26 am

      If your sesame seeds are already roasted, no need to roast/toast them again.

      Reply
  3. Keegan

    August 03, 2022 at 2:29 pm

    5 stars
    I absolutely loved this recipe! I've made nut and seed milks a number of times in the past--and they've been good--but this is by far my favorite! I love the creaminess from the cashews, the balanced sweetness from the maple syrup, and the distinctive black sesame flavor! Thanks for such a delicious and creative recipe!

    -Also, your tip regarding toasting a few white sesame seeds with the black ones so that you can see when they're perfectly toasted is such a smart idea; I've burned black sesame seeds so many times in the past because it's so hard to tell when they're done. Now I have a solution; thank you!

    Reply
    • Thomas

      August 03, 2022 at 3:40 pm

      Thanks so much for your kind words Keegan! 🙂
      I'm glad you liked this black sesame milk, it's also one of my fav!

      Reply

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