Go Back
–+ servings
Nut-free milk made with raw pumpkin seeds
Print

How To Make Pumpkin Seed Milk

Homemade pumpkin seed milk is a delicious and creamy nut-free alternative to almond milk and it can be used in many recipes!
Course Beverages
Cuisine American
Keyword Dairy-free, Milk, Nut-free, Pumpkin seed
Cook Time 0 minutes
Blend Time: 2 minutes
Total Time 2 minutes
Servings 3 cups
Calories 340kcal

Ingredients

  • 3 cups water
  • 1/2 cup raw pumpkin seeds
  • 1/8 tsp sea salt

Instructions

  • 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.

Notes

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

Nutrition

Fiber: 4g | Calories: 340kcal | Fat: 15g | Protein: 18g | Carbohydrates: 6g