Pumpkin Seed Milk
Pumpkin season is almost upon us, and I have discovered a very easy way to use up all those pumpkin seeds that are left over. Turn them into ‘milk’. I used the seeds from 2 butternut squashes, this made around 550ml of pumpkin seed milk. Because the butternut seed husk is quite fine, the solid remains are going to be added to a sourdough crackers batter. Melon seeds, sunflower seeds, and even oats can be similarly treated to make a vegan milk substitute.
- nylon sieve or jelly bag
- Put your pumpkin (or sunflower) seeds (cases and all) into a blender with enough water to cover them. Blend it up till all of the seeds are broken up and the water turns whitish.
- Push this through the sieve, catching the liquid and returning the seed mush to the blender again with enough water to just cover them. Blend the mix again until the liquid turns whitish and the seeds break up into even smaller pieces. Pass through the sieve
- Repeat stage 2 once again
- Bottle up the seed milk into a clean bottle, refrigerate and enjoy it within two days
- Shake it up before using