Pumpkin Seed Mylk

By Chef:  Gena Hemshaw
Posted: March 14, 2012


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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


  • 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)


Blend all ingredients on high in a blender till very thick and smooth.