Sunbutter Milk

by Heidi on January 23, 2012

If you like nut milks and are missing them on the low oxalate diet, here’s a great low oxalate milk substitute just for you. A friend of mine uses nut butters to make quick, easy nut milks for her son who can’t tolerate dairy. I tried her technique with Sunbutter and was pleasantly surprised how much my boys enjoyed it with their gluten-free oatmeal.

Low Oxalate Breakfast

Low Oxalate Corn Flakes with blue berries, bananas and Sunbutter Milk

Sunbutter milk is a tree-nut-free, dairy-free, low oxalate milk substitute that can replace cow’s milk in any recipe, but I think it works best on low oxalate cereals like Rice Chex or in low oxalate fruit desserts. I personally would stick with coconut milk for recipes that require a creamy milk substitute, such as custards and smoothies.

Sunbutter Milk

2 tablespoons Sunbutter (or other low oxalate sunflower spread)
2 cups water
1 tablespoon honey or 3 drops liquid stevia (optional)

Place all ingredients in a blender and blend until smooth. Sunbutter milk will keep in the refrigerator for a few days, but you may need to reblend it if it separates. You may also decrease the water if you want a creamier, more flavorful milk.

Low Oxalate Info:  Sunbutter has 6.4 mg. oxalate per 2 tablespoons, so Sunbutter milk has about 3.2 mg. oxalate per 1 cup serving. Honey and liquid stevia have very little oxalate.

Other Diets: Sunbutter milk may be suitable for vegan, Paleo, primal, tree-nut-free and low carbohydrate diets.

Photo credit goes to dicktay2000 for Breakfast in Autumn.

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