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.

Related story Drinking your quinoa?

Pumpkin Seed Milk

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

Makes 4 cups

Ingredients:

t
• 1 cup raw pumpkin seeds

t

• 4 cups water

t

• 2 tablespoons agave

t

• 1/4 to 1/2 teaspoon pure vanilla extract or pulp from 1/2 vanilla bean

Directions:

t
1. Put pumpkin seeds and 3/4 cup water into a blender and blend until smooth.

t

2. Add agave and vanilla. With the blender running, slowly add the remaining water.

t

3. Store for up to 4 days in an airtight container in the refrigerator.

More tasty vegan drink recipes!