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Pumpkin Seed Milk

Making homemade nut milk is so easy and the end result is raw and unprocessed, with no fillers or additives. While most nuts/seeds need to be soaked for even a few hours to remove the enzyme inhibitors, pumpkin seeds are a quick three hours. For the ability to use in savory dishes make the milk with just water and the seeds. Or, add the sweetener and vanilla extract for a sweeter flavor. To strain the seed pulp, use a nut milk bag or an easy substitute is a paint thinner bag from a hardware store. If you don’t have either, just strain in mesh sieve.


1 cup pumpkin seeds (or          almonds, walnuts, hemp..)          Purified water to cover during      soaking

3 cups purified water

1 tbsp. honey or maple         syrup (optional)

½ tsp. vanilla extract             (optional)

¼ tsp. sea salt

Ready in 10 minutes

Serves 2

¼ tsp.

sea salt

3 cups


1 cup

pumpkin seeds

½ tsp.


1 tbsp.


Gluten Free

Healthy Fats


  1. In a bowl, cover pumpkin seeds with purified water. Let soak for at least 3 hours.

  2. Strain pumpkin seeds and place in blender with 3 cups purified water.

  3. Blend for one minute on high.

  4. Hold a nut milk bag over a glass bowl and pour mixture from blender into bag.

  5. Clasp the sides of the bag together and slowly start to squeeze the milk into the glass container.

  6. Continue gently squeezing until all the liquid is into the bowl.

  7. If adding sweetener and vanilla, put milk back into blender before adding them and blend again on high for 10 seconds.

  8. Enjoy immediately or put in the refrigerator.

Normally lasts up to a week.

  • This can be used as a base for smoothies or protein drinks, and can be used in cooking too.

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