Instructions
- Soak the pumpkin seeds in water with a pinch of salt.
- Leave for 8 hours or overnight then rinse and strain.
- Add everything to a blender and blend on high for 2-3 mins until all the seeds are finely ground.
- Strain using a nylon milk bag or muslin.
- Squeeze all of the moisture out and then enjoy the milk within 3 days. Keep in the fridge.
Recipe Notes
- Calories: 240 cal
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