Updated: May 3
This homemade milk is a great option if you can't have dairy or nuts. Pepitas, or also known as pumpkin seeds, are the highest out of all the nuts and seeds in protein, so this milk is a great option if you want to add some protein to your diet. Real maple syrup is used to sweeten this milk and Himalayan salt is added for some extra electrolytes. These few simple ingredients make this milk a much better option than store bought milks that are full of fillers such as gums and preservatives or artificial flavors.
What you will need:
Raw unsalted pepitas
Real maple syrup
Himalayan pink salt
Nut milk mesh bag or cheese cloth and a strainer
High powered blender
I like to add real maple syrup to my milk so that it is lightly sweet. You can skip this if you do no want added sugar. The almost nutty flavor of the pepitas makes a great tasting base. I also add Himalayan pink salt to add electrolytes, again you can skip this if you would like.
Start by soaking your pepitas in water overnight in the fridge, or at least for 8 hours.
Drain off the water and add your pepitas to your blender, then add your water, maple syrup and salt.
Start blending on low speed, gradually increasing to high. Then blend on high speed for about one minute or until the pepitas are fully blended.
Now pour your milk through your mesh bag or cheese cloth and gently squeeze it to remove all the liquid. You can save your seed pulp and dehydrate it in the oven or dehydrator and use it as flour (just search for directions on google, I do not have a recipe).
Store the milk in a glass container for about 3-5 days. It will separate in the fridge, so be sure to mix it before using.
*Please note: I have tried heating this milk several times and it always curdles, therefore this milk is only to be used cold.
[Serves about 6]
1 cup raw unsalted pepitas soaked
6 cups cold water
1/4 cup real maple syrup
Pinch of Himalayan pink salt
Start by measuring out one cup of pepitas and add them to a glass, then add water in order to cover all of the seeds fully. Cover your glass and set it in the fridge overnight or for at least 8 hours.
Once the seeds have had time to soak, drain off the liquid and add the pepitas to your blender.
Next add six cups of fresh cold water to the blender, followed by the maple syrup and Himalayan salt. I have a Himalayan salt grinder so I just do a couple twists, the amount does not need to be exact, just don't add too much or your milk will be salty.
Now put on your blender lid and start on low speed, gradually increasing to high. At high speed, blend for about one minute, or until the seeds are fully blended.
In a large bowl or large liquid measuring cup, place your mesh nut milk bag open or use a strainer with cheese cloth. Pour the mixture slowly to strain out the pepita pulp. You will need to gently squeeze your bag or cheese cloth to get the rest of the liquid.
Once you have extracted all the liquid, you can save the pulp and dehydrate it to make pepita flour (just search for directions on google, I do not have a recipe).
Pour your milk into a glass pitcher and store in the fridge for about 3-4 days (I usually get away with 5). Enjoy in cereal, iced drinks, overnight oats or by itself. Please note this milk can not be heated, it will curdle.