1 cup pepitas, or pumpkin or squash seeds of choice (raw is best)
3 cups fresh water
- In large glass jar combine pepitas and fresh water; place on lid; shake to combine.
- Place jar in refrigerator overnight; shake occasionally.
- Pour liquid and seeds into blender; process at least 1 minute.
- Place gold cone-shaped coffee filter over glass jar; pour liquid through filter; press pulp to extract as much milk as possible; discard pulp or reserve to bake with.
Enjoy as you would milk.
Add up to 2 tablespoons and 1/2 sea salt per 1 cup pumpkin seed milk, or to taste.