Newsflash: straining homemade nut milk is an actual pain in the butt.

Enter: nut and seed milks that require no straining and no fuss, which not only makes your life easier, but packs more nutrients into every single sip too! I’m hooked on this simple homemade cashew and pumpkin seed milk. It’s made with a mere five ingredients, (which can technically be cut back to just two ingredients!) and tastes incredible in smoothies, coffee, overnight oats, and this creamy chia seed pudding.

Here’s what makes it just so amazing:

Raw Pumpkin Seeds

Pumpkin seeds add a rich earthiness to this homemade plant milk. Pumpkin seeds, also called pepitas, are cute little seeds packed with vital nutrients and protein. These seeds are shell-free (which is why they are green, and not like the white ones you find when carving a Halloween pumpkin) and have a dark green hue. Store your raw pepitas in a glass jar in the refrigerator to extend their shelf + keep their fats and oils stable. PSA: Nuts and seeds can quickly oxidize and go rancid: causing their fats to degrade and their flavor to get a little funky. Store ALL raw seeds and nuts in the refrigerator (or freezer) to keep them fresh and delicious!

Pumpkin seeds are an excellent source of an array of vitamins and minerals including vitamin K, phosphorus, manganese, magnesium, iron, zinc, and copper. They are also a particularly good source of high-quality fats and antioxidants, like carotenoids and vitamin E.

Of their super nutrients, pumpkin seeds are best known for their high magnesium (they’re one of the best natural sources!!) and zinc content. Magnesium, a mineral that most people in the US are deficient in, is vital for controlling blood pressure, regulating blood sugar levels, and supporting bone health and maintenance. Zinc is linked to reproductive function, and in fact, a deficiency in zinc has been shown to cause reduced sperm quality and an increased risk of infertility in men. Pumpkin seeds, which are a good source of zinc, supply this important mineral!

Raw Cashews

Cashews, my favorite creamy and rich nut, are delicious in this nut and seed milk! Cashews are a good source of a variety of nutrients including vitamins E, K, and B6, copper, phosphorus, zinc, magnesium, iron, and selenium.

Look for raw, unsalted cashews for this recipe – and for other “raw” dessert recipes using cashews.

Vanilla Bean Powder

This ingredient is a bit of a game-changer. Unlike vanilla extract, which is still delicious, vanilla bean powder (this one is amazing!) is a fine powder made from dried and ground vanilla beans, resulting in a truly wonderful and warming taste. A little pinch goes a long way to enhance any recipe with warm, vanilla flavors! I’m addicted.

These three ingredients blended together with a pinch of salt, water, and optional maple syrup for sweetness, creates a frothy and creamy nut milk that requires zero straining and squeezing through a nut milk bag! I’ve been loving it in this simple chia seed pudding as the perfect breakfast or quick snack. Enjoy!

Cashew and Pumpkin Seed Milk

Ingredients:

1/2 cup raw cashews (unsalted)
1/2 cup raw pumpkin seeds (unsalted)
1/2 tsp. vanilla bean powder
3 cups filtered water
Pinch of sea salt
2 Tbsp. maple syrup (optional)

Directions:

Place all ingredients in a high-speed blender. Blend on highest speed for 60 seconds until smooth and creamy.

Pour into a large glass jar, seal, and store in the refrigerator for up to 5 days. Shake well before using, as milk can separate. Enjoy!

Chia Pudding with Cashew and Pumpkin Seed Milk

Serves 2

Ingredients:

2 cups homemade cashew and pumpkin seed milk (recipe above)
6 Tbsp. chia seeds

Directions:

Add homemade nut and seed milk and chia seeds to a large mason jar.

Secure jar with a lid and shake like crazy to combine! Let sit for 10 minutes to absorb, shake jar again, and place in the refrigerator to set, for about 1-2 hours.

Serve chia pudding with fresh fruit, nuts, seeds, and whatever other toppings you desire. Enjoy!