Homemade pumpkin seed milk is a delicious and creamy nut-free alternative to almond milk, and it can be used in many recipes!
An alternative to almonds
Pumpkin seeds are one of my favorite things to eat.
I love them toasted and sprinkled on top of salads, as a snack, in stir-fries…
In the same vein as almond meal, you can also grind raw pumpkin seeds and use them as you would the aforementioned. I love the taste they add to these Vegan, GF, Nut-Free Chocolate Chip Cookies.
Wouldn’t you know it, they also make a tasty milk?!
While this Homemade Coconut Milk tops the list of ‘recipes I make every week’, pumpkin seed milk is becoming a close second, and it’s a milk that’s well-tolerated by everyone in our home.
Now, you really do have to like pumpkin seeds to enjoy this milk, I think. The flavor is reminiscent of the seed, though in a subtler way.
I enjoy using it in just about any recipe that calls for milk, particularly smoothies!
Homemade pumpkin seed milk is a delicious and creamy nut-free alternative to almond milk and it can be used in many recipes!
- 3 cups water
- 1/2 cup raw pumpkin seeds
- 1/8 tsp sea salt
Add the seeds to a small bowl.
Soak the seeds overnight or for at least four hours. This ensures the seeds are more digestible and blend the best they can.
Drain and rinse the seeds.
Add the soaked seeds, three cups of fresh water, and salt to a high speed blender.
Blend 1-2 minutes until well combined.
Strain through a nut milk bag (see Notes).
Keep stored in an airtight container in the fridge.
Calculations for the nutritional information varied greatly, depending on which brand of seeds I chose; the facts above are taken directly from my package of NOW raw organic pumpkin seeds and are for 1/2 cup of pumpkin seeds.
WW SmartPoints: 11
This is the nut milk bag I use.
Some of the items I use in this recipe include:
Some recipe steps:
Raw pumpkin seeds…