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 TO THEM! I heard from a friend of mine (who shall remain nameless) that they once tried making pumpkin seed milk, and it tasted horrible. So naturally, this discouraged me from trying it for awhile.

Fast forward two weeks later, and I bought a bunch of raw pumpkin seeds from the store that were 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! And let me tell you, I was really impressed! The milk comes out SO creamy, and it’s perfect for coffee creamer! This milk is not as sweet as some others because 1, I didn’t use coconut water, and 2, pumpkin seeds have more of a salty taste 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 the 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 nuts. 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
  • Optional:
  • 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!