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Creamy Pumpkin Seed Milk Recipe – Easy Dairy-Free Alternative

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A creamy, nutty, and nutrient-packed dairy-free milk alternative made from raw pumpkin seeds. Perfect for smoothies, coffee, or baking.

Ingredients

Scale
  • 1 cup (150g) raw pumpkin seeds
  • 2 cups (475ml) water for soaking
  • 4 cups (950ml) filtered water for blending
  • 1 teaspoon (5ml) vanilla extract
  • 23 tablespoons (30-45ml) maple syrup
  • Pinch of salt
  • Optional: cinnamon or nutmeg for flavor

Instructions

  1. Rinse 1 cup (150g) of raw pumpkin seeds under cold water to clean them. Transfer to a bowl and add 2 cups (475ml) of water. Let them soak for at least 4 hours or overnight.
  2. After soaking, drain the seeds and rinse them under cold water to remove any residue.
  3. Add the soaked seeds to your blender along with 4 cups (950ml) of filtered water. Blend on high for 1-2 minutes until the mixture is smooth and creamy.
  4. Hold your nut milk bag or fine mesh strainer over a bowl or pitcher. Pour the blended mixture through the strainer, squeezing or pressing out as much liquid as possible. Discard the leftover pulp or save it for other uses.
  5. Stir in 1 teaspoon (5ml) of vanilla extract, 2-3 tablespoons (30-45ml) of maple syrup, and a pinch of salt. Optionally, add a dash of cinnamon or nutmeg for extra flavor.
  6. Taste your pumpkin seed milk and adjust sweetness or spices as needed. Blend again if you’ve added anything extra.
  7. Pour the milk into a glass jar or bottle and refrigerate. Shake well before serving, as natural separation may occur.

Notes

[‘For a nuttier flavor, lightly toast the pumpkin seeds before soaking.’, ‘Save the leftover pulp for use in smoothies, baked goods, or veggie patties.’, ‘Experiment with flavors like cocoa powder, turmeric, or fresh berries for variations.’]

Nutrition

Keywords: Pumpkin seed milk, dairy-free milk, nut-free milk, vegan milk, homemade milk, plant-based milk, healthy milk alternative