Sometimes you make food just based on how pretty they look–it’s true, pretty food is very trendy–despite how delicious they may be, like pistachio milk! And if you’re a fan of the soothing pastel green of pistachio milk, you’re in for a treat. Pumpkin seed milk gives off a similar hue, and it’s also very delicious.
Unlike the pistachio milk, however, pumpkin seed milk is milder in flavour, and has a soft nutty aroma–sort of a cross between cashew milk and walnut milk–with a touch of sweetness. Its neutral taste makes it more ideal in coffee. It also works well with added flavours like cinnamon. If you don’t plan on using it in coffee, you can also skip the straining step since the pulp is quite thin.
But if you’re unsure about the flavour, pumpkin seeds are actually one of the best plant-based sources for protein, as they contain all essential amino acids. They are excellent sources of phosphorus, magnesium, manganese, and copper, and also provide a good amount of iron and zinc.
And if nothing is convincing you, do it for the Instagram aesthetics. But seriously, it’s very delicious and nutritious for you.
Make your pumpkin seed milk at home.
What you need:
1 cup raw pumpkin seeds
3 cups water
Pinch of sea salt
1-2 tablespoons maple syrup
How to prepare:
1. Soak the pumpkin seeds in water overnight.
2. Rinse thoroughly before popping them into the blender.
3.Add the water, salt, and your choice of sweetener.
4. Blend on high for 2 minutes.
5. If you want a more commercial-style, smooth and silky milk, strain it with a nut milk bag. But the pulp is quite thin and would allow the milk to retain all the nutrients.
6. Store in a sealable container in the fridge for up to five days.
Have you tried making any plant-based milks? Let us know what we should try next!
Here are the plant-based milks we’ve made and approved.