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Food & Home

Pumpkin Seed Milk


Pumpkin seeds make a beautiful light-green milk with a subtle nutty flavor—we can’t get enough of it.

Makes about 3½ cups

1 cup raw shelled pumpkin seeds, soaked for 4 to 6 hours or overnight

3 cups water

2 tablespoons date syrup (or 2 pitted medjool dates)

pinch salt

⅛ teaspoon vanilla extract

1. If using the excellent Soyabella machine, follow directions for making raw nut milk by pouring water into the carafe and placing pumpkin seeds in the milk screen. Run the mill function 3 times. Whisk in date syrup, salt, and vanilla extract and store in the fridge for up to 2 days.

2. If using a blender, blitz all ingredients until smooth, then pour through a fine-mesh strainer, pressing to extract all the liquid.