How To Make Pumpkin Seed Milk
Homemade Pumpkin Seed Milk is a delicious dairy free alternative that tastes similar to almond milk. The bonus is that pumpkin seed milk doesn’t require presoaking the seeds so you can make it on demand.
Servings: 4 people
Calories: 129kcal
Equipment
- high powered blender
- cheese cloth or nut milk bag
Ingredients
- 4 cups filtered or distilled water
- 1 cup raw pumpkin seeds
Optional Add-Ins
- pinch of sea salt
- ½ tbsp pure maple syrup
- ¼ tsp pure vanilla extract
Instructions
- Add filtered water, pumpkin seeds and optional ingredients if desired to a high powered blender and blend for 1-2 minutes.
- Slowly pour the pumpkin seed milk through a cheese cloth or nut milk bag into a clean vessel and squeeze to get all the liquid extracted from the pulp.
- Store in the fridge for freshness and enjoy within 5 days.
Nutrition
Calories: 129kcal