The first time I made this I was really surprised how mild tasting and creamy it was. I guess I expected it to have a stronger distinct taste. It's flavour was very lovely. It's a nice choice for those making the switch from cow's milk to non dairy milk. Pumpkin seeds are often more budget friendly than other nuts or seeds also. This would make a nice milk to use in baking. It will now be in my constant rotation. For those who are allergic to tree nuts this is an excellent option. Make sure you use raw or sprouted pumpkin seeds in this and allow them to soak overnight or for a minimum of 6 hours or so before preparing.
Drain the soaked seeds then rinse. Place all of the ingredients in a high powered blender and blend on the highest speed for at least 2 minutes or until smooth.
Pour the milk through a nut milk bag or several layers of cheesecloth. Gently squeeze and knead the milk to yield the greatest quantity. You will have some pulp left over which you can use in smoothies or for other recipes.
Some chose not to strain their nut/seed milks however if you want a smooth silky milk that lasts longer, I highly recommend straining it. I also find that if you chose not to strain it the milk spoils more quickly.
Store in a covered glass jar or jug and shake well before serving. Enjoy within 3 days.
add 2 tsp to the finished pumpkin seed milk and whir in your blender until smooth, about 20-30 seconds. Store in a the refrigerator for up to 3 days in a glass jar and shake well before serving.
Serving Size 3/4 cup