Homemade pumpkin seed milk is the best non-dairy milk that is packed with magnesium, protein, and gut health benefits and doesn’t require any straining.
What is Pumpkin Seed Milk
This pumpkin seed milk is going to be your new favorite dairy-free milk option. Now, you all know how much I love my dairy, but I prefer to use dairy-free milk for matcha. Plus, I know many of you don’t tolerate milk, so I like to provide you with easy, nutritious dairy-free options so that you can save money and avoid the additives in store bought options, like gut-irritating gums and thickeners, sugar, or refined oils.
I have been loving pumpkin seeds recently for their great source of minerals like magnesium and zinc. They may also have some gut health benefits by being anti-parasitic. So, I thought using them to make my dairy free milk for matcha lattes would be a great way to add more to my diet! It actually makes a lot of sense to turn pumpkin seeds into a milky drink – some traditional horchata recipes actually used pumpkin seeds to make the creamy, milk-like drink.
Pumpkin seed milk is a creamy, delicious dairy-free alternative that’s super easy to make and packed with nutrients. All you need is some soaked pumpkin seeds and water—blend them together, and you’ve got a smooth, slightly nutty milk that’s perfect for smoothies, coffee, or just enjoying on its own. It’s a great option if you’re avoiding nuts or dairy but still want something tasty and satisfying to sip or add to your favorite recipes.
Pumpkin seeds are little powerhouses of nutrition, loaded with magnesium, zinc, and antioxidants that help support your immune system, promote heart health, and even improve sleep. They’re also a solid source of plant-based protein, making pumpkin seed milk a good choice if you’re looking to boost your protein intake. Plus, these seeds are known for promoting healthy skin, aiding digestion, and fighting inflammation. So, whether you’re trying to mix up your milk options or looking for an easy way to get more nutrients, pumpkin seed milk is a tasty and healthy option!
Why You’ll Love Pumpkin Seed Milk
- Great source of essential nutrients. Pumpkin seeds are packed with important nutrients like magnesium, zinc, and manganese.
- Source of protein. Each serving has about 8g of plant protein!
- Naturally thick and creamy. Pumpkin seeds result in a deliciously thick and creamy milk that is a great replacement for dairy milk.
- Easy and mess free. With a high speed blender, you can make a smooth milk without the need for messy straining.
- Natural sleep support: Pumpkin seeds are a natural source of tryptophan, an amino acid that promotes better sleep by helping your body produce serotonin and melatonin.
- High in antioxidants: Loaded with antioxidants like vitamin E and carotenoids, pumpkin seeds help protect cells from damage and support overall immune health.
- Blood sugar regulation. Pumpkin seeds are a great source of magnesium which can help with balanced blood sugar!
The Ingredients for Pumpkin Seed Milk
- Organic raw pumpkin seeds.
- Filtered water. Soaking water and water to blend the seeds into milk!
- Sea salt.
- Optional additions, like maple syrup, dates, vanilla or cinnamon. Add your sweetener of choice or some spices for an extra tasty beverage.
Tools you Need
- High speed blender
- Glass containers
How to Make Pumpkin Seed Milk
- Step One. Add the pumpkin seeds to a bowl and cover with water. Add a pinch of sea salt. Cover and let soak for 8-12 hours.
- Step Two. After the soaking time, drain and rinse the pumpkin seeds well. Add to a blender with the filtered water, a pinch of sea salt and any additions of choice. Blend on high speed for 3-4 minutes, until smooth.
- Step Three. Strain through a fine mesh sieve if you’d like then transfer to a glass container for storage. Store in the fridge and enjoy however you enjoy milk.
Important Tips
- Blend, blend, blend! For a smooth and creamy milk without straining you need to blend for a good 3-4 minutes on high speed. You can blend in 30-60 second increments to give your blender rests.
- Soaking seeds for better digestion. I always like to soak my seeds with water and a pinch of sea salt to neutralize the phytic acid which can inhibit the absorption of th nutrients.
Storing Pumpkin Seed Milk
Store the pumpkin seed milk in the fridge and enjoy within 4-5 days.
How to serve Pumpkin Seed Milk
Use the pumpkin seed milk however you use milk, in coffee, tea, cereal, or in recipes!
Homemade Pumpkin Seed Milk
Equipment
- High-speed blender
- Glass containers
Ingredients
- 1 cup raw pumpkin seeds
- 5 cups filtered water divided
- Sea salt
Optional Additions
- 1 date or 1 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp ceylon cinnamon
- ¼ tsp cardamom
Instructions
Soak the pumpkin seeds.
- Add the pumpkin seeds to a bowl and cover with 1-2 cups of filtered water. Add ½ tsp sea salt. Cover and let soak for 8-12 hours.
Drain and rinse.
- After the soaking time, drain and rinse the pumpkin seeds well.
Blend and store.
- Transfer the rinsed pumpkin seeds to a high-speed blender with 4 cups of filtered water and a pinch of sea salt. Blend on high for 2-3 minutes, until fully smooth. Add any additions you are including and blend until smooth.
- Strain the mixture through a nut-milk bag or cheesecloth if you’d like. Transfer the milk to a glass jar and store in the fridge for 4-5 days.