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pumpkin seed milk in jar

Easy Pumpkin Seed Milk

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5 from 4 reviews

This Homemade Pumpkin Seed Milk is such a delicious and easy dairy-free recipe. Serve it with granola or cereal, or use it as the base of a smoothie! This vegan and nut-free recipe can be made in less than 10 minutes.

  • Total Time: 7 minutes
  • Yield: 8 1x

Ingredients

Units Scale
  • 1/3 cup hulled pumpkin seeds
  • 3 cups filtered water
  • 2 pitted Medjool dates
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine the pumpkin seeds, water, dates, sea salt, and vanilla extract in the pitcher of a high-speed blender.
  2. Blend the ingredients until creamy, about 20-30 seconds.
  3. Transfer the blended pumpkin seed milk to a pitcher. Use immediately or store in the refrigerator.

Equipment

Notes

  1. Store any leftovers in a tightly sealed container in the refrigerator, and use your pumpkin seed milk within 5 days for the best results. Just give the jar a shake before you use it, if you find the the milk starts to separate.
  2. If you are watching your sugar intake, you can feel free to leave out the dates from this recipe. 
  3. Store your pumpkin milk in a covered jar or airtight container in the refrigerator for up to 5 days.
  4. Be sure to look for hulled pumpkin seeds for making milk; you can use roasted hulled seeds or raw hulled pumpkin seeds. If your seeds are salted, then leave out any additional salt when making the pumpkin milk.

Nutrition

  • Serving Size:
  • Calories: 47
  • Sugar: 4.1 g
  • Sodium: 76.7 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 5.1 g
  • Fiber: 0.7 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg

Find it online: https://www.cleaneatingkitchen.com/pumpkin-seed-milk/