Move over almond and coconut milk, there’s a new milk in town that has won my heart.
Have you ever tried pumpkin seed milk? If not, you are in for a real treat.
Having been dairy free for many years, I have tried every non-dairy milk alternative out there and have been making my own on a regular basis. I’m not really down with boxed milks as they usually contain unhealthy vegetable oils, synthetic vitamins, and additives like carrageenan. Homemade nut milks and homemade coconut milk is super easy to make at home, and I get to control what goes into them.
But I now have a new favorite non-dairy milk that I’ve been making for my smoothies, golden milk, and chia puddings. And it’s so good!
Introducing Pumpkin Seed Milk…..
Why I LOVE pumpkin seed milk:
- Pumpkin seeds are a nutritional powerhouse loaded with protein, magnesium, zinc, manganese, iron, and so much more.
- The consistency. I’m loving the thick, creamy milk that I get from pumpkin seeds.
- Antioxidants. We all know by now that many health issues are caused by inflammation. The high levels of antioxidants in pumpkin seeds help us counteract free radical damage and stress. Look and feel younger!
- Better sleep. The tryptophan (an amino acid) in pumpkin seeds is involved in the healthy production of melatonin, also known as the sleep hormone. Eat more pumpkin seeds for restful sleep. Yay!
- Blood sugar regulation. Pumpkin seeds have been found to reduce blood sugar levels. Bonus!
- It’s absolutely delicious with a sprinkle of cardamom.
Pumpkin seed milk is super simple to make at home. All you need is a good blender and a nut milk bag. I recommend using organic, raw pumpkin seeds and storing them in the fridge to keep them fresh. I also recommend properly soaking your seeds in order to better digest them. I use a bit of sea salt in my soaking water to break down the phytic acid that prevents us from properly digesting nuts and seeds.
Like I said, pumpkin seed milk is thick and creamy, and it has a subtle nutty taste. I do add a date or a titch of maple syrup to balance out the flavors, but that it totally optional. Vanilla powder (or vanilla extract) is delicious too.
As you can tell, I’m in love with my new milk crush. Enjoy!
- 1 cup raw pumpkin seeds (like this)
- water for soaking
- 1 tsp unrefined salt
- 4 cups water
- 1 date (or 1 tbsp maple syrup)**
OPTIONAL ADD INS
- 1/8 tsp unsweetened vanilla powder OR 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- pinch of unrefined salt
- Soak pumpkin seeds in water and salt overnight, or at least 6 hours.
- Drain and rinse soaked seeds and place into blender with 4 cups of water and date/maple syrup. Add optional add ins, if desired.
- Process on HIGH for about a minute or so, until creamy and smooth. Strain through nut milk bag (squeezing out as much as you can.)
- Store in air tight glass jar for up to 3 days in fridge.
- If you prefer unsweetened milks, simply leave out the date/maple syrup.
- To maximize nutritional content, leave pumpkin seed milk unstrained. You can use this thicker milk in smoothies and chia puddings.
- I highly recommend soaking nuts and seeds in water with a good quality salt before consuming to remove phytic acid (to improve our body’s ability to digest them.)
- You may notice a slight green tint to your pumpkin milk. This is totally normal.
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