I’ve been making my own nut and/or seed milks for so long that I die a little inside when I am on holiday and forced to shell out up to $5 to buy a store bought version (that is inevitably full of all kinds of weird @#$%). I started with almond milk and made that for a few years, but with the price of almonds going up and learning how freakin’ awesome pumpkin seeds are, I decided to have a go with making milk out of them. (FYI these little powerhouses are a good source of monounsaturated fats, protein, vitamin E, B-complex vitamins, copper, manganese, potassium, calcium, magnesium, iron, potassium, zinc, and selenium.)
Now with pumpkin seeds having less fat than almonds I found the end result to be pretty watery and that it would separate in the fridge quite a bit. So I had to get a little inventive.
Enter lethicin; an emulsifying ingredient you will often see in non-dairy milks (and in most store-bought chocolate to make it creamier) is soy lethicin. With soy being a somewhat questionable food these days (not to mention the majority of soy being genetically modified) I tend to try and avoid soy lethicin as much as possible.
However…lethicin in and of itself is actually very beneficial to our hearts and our brains – helping us get rid of bad cholesterol and improving cognitive function! And luckily for us it comes in a non-GMO sunflower version, which helps make this pumpkin seed milk rich and creamy!
Making your own nut or seed milk is so easy you’ll wonder why you hadn’t done it sooner! First you want to soak your pumpkin seeds at least 6 hours (up to 12 is ok), then rinse and drain. Add them to your blender with filtered water and blend on high for 10-20 seconds. Place a nut milk bag inside a large pitcher and pour the mixture through, squeezing the bag to get all the liquid out. Rinse your blender out and then pour strained milk back into blender with sunflower lethicin and blend for a few seconds to mix. You can get fancy and add some vanilla powder (or non-alcoholic extract) and maybe some stevia to sweeten and voila!
Keep your milk in the fridge and shake or stir before using. Will keep up to 5 days.
- Rinse and drain soaked pumpkin seeds.
- Add water and rinsed seeds to blender and blend on high until no big pieces visible.
- Place nut milk bag in a large pitcher and pour mixture though. Squeeze all the liquid out that you can, and set aside.*
- Rinse blender and then pour milk back in and add sunflower lethicin and blend on high until well mixed. Add vanilla and stevia, if using.
- Will keep in fridge up to 5 days. Shake or stir before using.
**This recipe contains links to affiliate products. I don't recommend anything that I don't use myself, and using these links does not cost you anything extra, but I may get paid a small percentage which helps keep this blog going.