Pumpkin Seed Milk
Pumpkin seed milk is an easy, nutritious, dairy-free and vegan milk recipe. The agave nectar gives the milk its sweetness, and the pumpkin seeds add a subtly nutty and creamy taste.
Servings: 4
Calories: 125kcal
Equipment
Ingredients
- 1 cup raw pumpkin seeds shelled
- 5 cups filtered water divided
- ¼ teaspoon salt sea salt or Himalayan
- 1 teaspoon vanilla extract
- 2-3 tablespoons agave nectar or to taste
Instructions
- In a bowl, soak the pumpkin seeds in 2 cups filtered water for 4 hours or overnight.1 cup raw pumpkin seeds
- Drain and rinse the pumpkin seeds with cool water. Process the drained pumpkin seeds with 3 cups filtered water and ¼ teaspoon salt in a large blender, until mostly smooth and creamy. It will have a very slight, green hue.
- Strain the liquid through a nut milk bag or cheesecloth to make it smooth.
- Add the vanilla and agave nectar. Mix well. Serve!1 teaspoon vanilla extract, 2-3 tablespoons agave nectar
Notes
- Note on doubling the recipe: If you're doubling the recipe, make sure to adjust the filtered water amounts.
- Fridge storage: Store any remaining milk in a glass jar in the fridge. Keeps up to 4-5 days in the fridge. Give it a shake before serving. If it smells sour, it’s gone bad.
- Freezer storage: If you are not going to use the milk in the next few days, you can attempt to freeze it, but I don’t really recommend it. Although the nutritional value is not lost, freezing will cause separation in an unpleasant way.
- Storage container: When storing your milk, it is recommended to store them in glass jars because they are airtight and keep milk cold longer.
Nutrition
Calories: 125kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 156mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
