Delicious Homemade Pumpkin Seed Milk
This creamy homemade pumpkin seed milk is a delicious, budget-friendly, and nutrient-dense plant-based milk alternative, loaded with essential fatty acids, magnesium, zinc, and antioxidants. All you need is a high-powered blender or, better yet, use my favorite juicer, the Kuvings AUTO10 Plus, to make it all super easy and get the best creamy texture—vegan, refined sugar-free, oil-free, gluten-free, and nut-free.
Equipment
- 1 Kuvings AUTO10 Plus Juicer "NATURALVEGAN" for 10% off
Ingredients
- 1¼ cups raw pumpkin seeds
- 3-4 Medjool dates pitted
- ½ teaspoon sea salt
- ½ teaspoon vanilla bean powder or vanilla extract
- 32–64 oz filtered water less for richer milk, more for lighter
Instructions
Soak:
- Add pumpkin seeds and pitted dates to a bowl. Cover with 32–64 oz filtered water and soak for 4–6 hours or overnight.
Use Soaking Water:
- Don’t toss the soaking water! It’s naturally sweetened and great for blending.
Add to AUTO10 Plus:
- Pour the soaked seeds, dates, and soaking water into your Kuvings AUTO10 Plus juicer. Add sea salt and vanilla.
Juice:
- Close the lid and let the juicer do all the work—no straining needed.
Store & Enjoy:
- Keep in a sealed jar in the fridge for up to 4–5 days. Shake before using!
Tried this recipe?Let us know how it was!