Pumpkin Seed Milk

Luscious, mildly sweet, and loaded with protein, iron, and zinc, this pumpkin seed milk is the perfect non-dairy drink to pair with vegan chocolate chip cookies or stir into your morning coffee. We found this homemade dairy-free milk recipe in Alicia Simpson’s cookbook Quick and Easy Low-Cal Vegan Comfort Food, along with many other crave-worthy and conscience-friendly soul food recipes.
Luscious, mildly sweet, and loaded with protein, iron, and zinc, this pumpkin seed milk is the perfect non-dairy drink to pair with vegan chocolate chip cookies or stir into your morning coffee. We found this homemade dairy-free milk recipe in Alicia Simpson’s cookbook Quick and Easy Low-Cal Vegan Comfort Food, along with many other crave-worthy and conscience-friendly soul food recipes.

Pumpkin Seed Milk

Recipe from Quick and Easy Low-Cal Vegan Comfort Food by Alicia Simpson

Makes 4 cups

Ingredients:

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  • 1 cup raw pumpkin seeds
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  • 4 cups water
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  • 2 tablespoons agave
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  • 1/4 to 1/2 teaspoon pure vanilla extract or pulp from 1/2 vanilla bean

Directions:

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  1. Put pumpkin seeds and 3/4 cup water into a blender and blend until smooth.
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  3. Add agave and vanilla. With the blender running, slowly add the remaining water.
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  5. Store for up to 4 days in an airtight container in the refrigerator.

More tasty vegan drink recipes!

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