Step 1

Soak pumpkin seeds in water and salt overnight, or at least 6 hours.

Step 2

Drain and rinse soaked seeds and place into blender with 4 cups of water and date/maple syrup.  Add optional add ins, if desired.

Step 3

Process on HIGH for about a minute or so, until creamy and smooth. Strain through nut milk bag (squeezing out as much as you can.)

Step 4

Store in air tight glass jar for up to 3 days in fridge.