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!
Servings 3 cups
- 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
Calories: 340kcal | Carbohydrates: 6g | Protein: 18g | Fat: 15g | Fiber: 4g