Pumpkin Seed Milk
Pumpkin seed milk is an easy, nutritious, dairy-free milk recipe. The agave nectar gives the milk its sweetness, and the pumpkin seeds add a subtly nutty and creamy taste. The process of milking the nuts will challenge your upper body strength (especially if you are using a nut milk bag), but the added time and effort is worth it for homemade seed milk! Here are some tips and information on how to make pumpkin seed milk.
Pumpkin Seed Milk Health Benefits
What are some pumpkin seed milk benefits besides its sweet and creamy taste? Pumpkin seeds normally come in a shell, but in this recipe you will be using raw, shelled seeds; this will save time in preparation. The shelled seeds contain a lot of fiber, antioxidants, potassium, magnesium, vitamin B2, polyunsaturated fatty acids (the good fat), as well as many more vitamins and minerals.
The antioxidants can help fight many diseases like arthritis, heart disease, etc. by reducing inflammation. Consuming pumpkin seeds has also been associated with a lower risk of certain cancers such as breast, prostate and colon. The seeds are a natural source of the amino acid tryptophan, which can help promote sleep, so it might be worth it to try a glass before bed to see if you can catch up on some zzz’s.
Pumpkin Seed Milk Ingredients
- 1 cup raw pumpkin seeds, shelled
- 5 cups filtered water, divided
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 2-3 tbsp. agave nectar, or to taste
Step 1: Soak the Pumpkin Seeds
In a bowl, soak the pumpkin seeds in 2 cups filtered water for 4 hours or overnight.
Step 2: Drain & Process the Seeds
Drain and rinse the pumpkin seeds with cool water.
Process the drained pumpkin seeds with 3 cups filtered water and ¼ tsp. salt in a large blender, until mostly smooth and creamy. It will have a very slight, green hue.
Step 3: Strain the Milk
Strain the liquid through a nut milk bag or cheesecloth to make it smooth.
Step 4: Add Agave & Vanilla
Add the vanilla and agave nectar. Mix well.
Step 5: Serve!
Serve! Store any remaining milk in a glass jar in the fridge.
Tips & Storage Information
In the recipe, it calls for either a cheesecloth or a nut milk bag. I prefer to use a nut milk bag. For those who do not know, a nut milk bag is a bag used to extract the liquid from the nuts. Its fabric is strong, easy to clean and has finer woven filters, making creamier, smoother milk. They are washable and reusable.
Cheesecloth has its advantages, different sizes being one of them, but tends to be less strong and it may not strain the milk as smoothly. Nut milk bags contain the liquid easier and sometimes have drawstrings at the top.
If you are not going to use the milk in the next few days, you can attempt to freeze it, but we don’t really recommend it. Although the nutritional value is not lost, freezing will cause separation in an unpleasant way. If you must, thaw it in the fridge and then try blending it before consumption. If you do decide to freeze it, leave some extra space in the container because milk expands when it freezes.
When storing your milk, it is recommended to store them in glass jars because they are airtight and keep milk cold longer. You can chill your fresh pumpkin milk in the fridge for up to 4-5 days. Give it a shake before serving. If it smells sour, it’s gone bad.
What to Do With Leftover Pumpkin Seed Pulp
I cringe at the thought of throwing good pulp away when there are so many ways to use it up! Check out a few of the ways below:
- Dry it at a low temperature in the oven, cool and process it to make a pumpkin powder for smoothies, baking, salads, cereal, yogurt, soups, etc.
- Form it into a crust for desserts, pizzas, etc.
- Make crackers.
- Make energy bites.
- Make a spread.
What did you think of this healthy seed milk? How did the straining process go? After making your own vegan milk, you will be in love with the process as well as the final result! I know I am. Let us know what you thought in the comments and please share the recipe.
Pumpkin Seed Milk
- 1 cup raw pumpkin seeds - shelled
- 5 cups filtered water - divided
- ¼ tsp. salt
- 1 tsp. vanilla extract
- 2-3 tbsp. agave nectar - or to taste
- 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 tsp. 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.1 tsp. vanilla extract, 2-3 tbsp. agave nectar
- Serve! Store any remaining milk in a glass jar in the fridge.
- Keeps up to 4-5 days in the fridge.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!