Pistachio Pumpkin Seed Milk

Pistachio pumpkin seed milk

4-6 cups water

1/2 cup raw pumpkin seeds

1/2 cup pistachios

1 teaspoon vanilla extract (optional)

1 medjool date, pitted (optional if you want a sweeter taste)

Soak nuts in water overnight, or at least 4-6 hours. Rinse and drain the soaked nuts. Add all ingredients to high-speed blender and process until smooth, about 2 minutes. Optional: Strain through nut milk bag or cheesecloth. Store in fridge and enjoy for 5-7 days.