Pumpkin Seed Mylk


Follow these steps for making raw vegan mylks with the Soyabella Plant-Based Beverage Maker.

Total time: 3 mins

Servings: 750 ml



750 ml water

pumpkin seeds

310 ml soaked pumpkin seeds


15 ml raw agave nectar, coconut nectar, or other sweetener


1 ml sea salt

Directions for Using the Soyabella

  • Add nuts, grains, or seeds to the FINE SCREEN and attach to the MOTOR HEAD securely. Ensure the fitting is secure to prevent machine damage while blending.
  • Add water to the CARAFE.
  • Press RAW (or Mill) button and allow to process. Check the mylk to see if the desired consistency has been reached by lifting the MOTOR HEAD to look inside the carafe. Run the RAW (or Mill) cycle up to 2 more times to achieve creamier mylk per your own preference.
  • Remove SCREEN and pulp.
  • Optional: Add additional ingredients. The following ingredients are nice flavor additions and can also be added for different results in STEP 5: 15-30 ml raw cacao powder, 2 drops mint essential oil (food-grade), 5 ml cinnamon, 5 ml pumpkin pie spice, 5 ml spirulina
  • Replace MOTOR HEAD and press RAW (or Mill) button to mix in additional ingredients.
  • Pour out mylk and enjoy fresh! Store remaining mylk in the refrigerator for up to 5 days.
Pumpkin Seed Milk

Pumpkin Seed Mylk

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