In the dairy free world, there are quite a few commercially produced milk options available. I don’t know about your grocery store, but ours is kind of limited in options. We can get almond milk, soy milk, rice milk and most recently, cashew milk.
Let’s get real though. That is so limiting, there are so many varieties of dairy free milk, sticking to four options is boring. And it’s no fun! It’s way more fun to experiment and try new things, like this green tinged milk.
So here we are today, making some pumpkin seed milk. It’s damn good. I even caught Kevin eating a bowl of cereal with my pumpkin seed milk!
- 2 cups pumpkin seeds, soaked 6-12 hours
- 4 cups filtered water
- Add all ingredients to high speed blender and process until smooth and uniform.
- Strain with a nut milk bag.
- Keeps in the fridge up to 3 days.