*Each serving comes to just under a cup, and once fruit or other add-ins of choice are stirred in, the serving is rather generous and super filling.
**You may use any nut milk you’d like. I most frequently use Silk’s almond or almond-coconut blend and have used cashew milk as well. For a creamier consistency, use equal-parts almond milk and full-fat canned coconut milk.
Optional but recommended soaking step: place the walnuts, almonds, and pumpkin seeds in a bowl or large liquid measuring cup. Cover with 2 cups of water and 1/2 tablespoon of sea salt and stir to combine. Let them soak at room temperature for 8 to 24 hours. Drain, rinse until the water is clear, and drain again.