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.
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.