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!
How To Make Pumpkin Seed Milk
- 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.
This is the nut milk bag I use.
Some of the items I use in this recipe include:
Some recipe steps:
Raw pumpkin seeds…