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
- 1 cup raw pumpkin seeds
- 4 cups water
- 2 tablespoons agave
- 1/4 to 1/2 teaspoon pure vanilla extract or pulp from 1/2 vanilla bean
- Put pumpkin seeds and 3/4 cup water into a blender and blend until smooth.
- Add agave and vanilla. With the blender running, slowly add the remaining water.
- Store for up to 4 days in an airtight container in the refrigerator.