Homemade Pumpkin Seed Milk
Pale green with a delicious nutty taste, pumpkin seed milk is great for people with nut allergies, those who follow paleo and keto diets, and for dairy-free needs. Try it in smoothies. It will last 3-4 days in the refrigerator. Buy raw, organic pumpkin seeds at health oriented markets and online.
Servings: 4 Yield 1 quart
Calories: 89kcal
Equipment
Ingredients
- 1 cup raw pumpkin seeds about 6 ounces
- 2 cups water to soak overnight
- 4 cups water to make milk
Instructions
- Place seeds in a large jar and cover with 2 cups of filtered water. Cover and soak overnight.
- To make milk, strain soaking water and discard, then puree soaked nuts with 4 cups of fresh filtered water until smooth, 30-60 seconds.
Notes
For Oregon-grown, heirloom, organic pumpkin seeds, follow this link.
Nutrition
Serving: 8ounces | Calories: 89kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg