By Chef: Gena Hemshaw
Posted: March 14, 2012
Difficulty/Easy
When making nut mylks, you can always strain them through cheesecloth, nut milk bags, or paint bags from a local hardware store. Raw Chef Gena Hemshaw enjoys the smooth texture and versatility of strained nut mylks, she says ” I almost always strain mine, but I also like to leave them as they are sometimes — unstrained mylks are thick, rich, and far more decadent! When I tasted this pumpkin seed creation, I knew it was perfect just as it was, and didn’t want to ruin it.”
Yield: 5 1/2 cups
Ingredients
- 1 cup pumpkin seeds, soaked 1+ hours
- 4 cups filtered water
- 4 dates (or stevia to taste)
- 1 tsp coconut oil
- 1 tsp vanilla extract or some whole vanilla bean (optional)
Instructions
Blend all ingredients on high in a blender till very thick and smooth.
