Let me start this off by saying that if ANYONE tells you “<insert name> seed/nut milk doesn’t taste good, don’t try it,” do not listen. I heard from a friend of mine (who shall remain nameless) that they once tried making pumpkin seed milk, it tasted horrible and I should never try it. Naturally, this discouraged me from trying it for a while.
Fast forward two weeks later, and I bought a bunch of raw pumpkin seeds from the store that was on sale. I couldn’t figure out what else to use them for so I thought you know what, I’m going to go ahead and give this pumpkin seed milk thing a try. So I did!
Turns out, the milk is fantastic. It comes out SO creamy, and it’s perfect for coffee creamer! This milk is not as sweet as some others because I didn’t use coconut water and pumpkin seeds are a bit saltier than other nuts. But, you can sweeten this milk by adding some dates or stevia, or just leave it in its natural state.
Pumpkin seeds are jammed packed with nutrients! They are a great source of protein, fiber, zinc, omega 3 and omega 5 vitamins. They are also a source of healthy mono and polyunsaturated fats. So, adding some pumpkin seed milk into your diet is a great way to get some extra nutrients in your meal and even in your coffee!
As usual, there are only 2 ingredients needed for the seed milk: Pumpkin seeds, and water. I will however also include some optional ingredients (which I have tried) that are also great options!
So without further ado…let us begin!
You will need:
- 1 cup of pumpkin seeds, soaked in water overnight, or for about 8 hours
- 4 cups water
- pinch of himalayan salt, or
- 2 to 3 pitted and soaked dates, or
- 1 dropper full of stevia to sweeten
Step 1: (and the only step)
Put the soaked pumpkin seeds in your high powered blender, and add the water, and 1 of the optional ingredients if you want. Blend on high for about a minute, making sure everything is mixed together fully.
Once everything is blended, pour into a jar to store in the fridge, or drink immediately! This milk will stay good for up to a week in the fridge, and it is GREAT in smoothies, coffee, and vegan cream sauces.
Pour into a glass and enjoy!