Pumpkin Spice Cashew Milk

07 Mar Pumpkin Spice Cashew Milk

Posted at 23:38h in Autumn, Breakfast, Dairy Free, Dessert, Easy, Gluten Free, Paleo, Sugar Free, Yeast Free by

 

Cashew milk is one of those special things that make it possible to live without dairy. I have a simple cashew milk in milk-replacement rotation that I love, but this recipe is a special autumn variation that can wet your taste buds for thanksgiving pumpkin pie, and help you celebrate the season.

I used to love pumpkin spice lattes, but there isn’t much about them that works for me anymore. So, here is an awesome dairy-free stand in. Just heat it or steam it (if desired) and put it into your coffee, espresso, tea or coffee replacement like chicory. The best part is that the real pumpkin, maple and spices are going to pack some authentic pumpkin spice punch that Starbucks won’t be able to master with their synthetically derived syrups and sweeteners

Straining nutmilk will give it less of a grainy texture. If the texture doesn’t bother
you, skip straining, like I do here. If you are wanting a pure liquid texture, use a fine mesh strainer or a nutmilk bag.

Pumpkin Spice Cashew Milk

Created by on March 7, 2017

Ingredients

  • 1/2 c soaked cashews (soaked at least 6hrs)
  • 6 c water
  • 4 tbsp. Maple
  • 1/2 c Roasted Pumpkin (or canned)
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Cardamom
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Ginger
  • 1/4 tsp. Cloves

Instructions

  1. Combine all ingredients in a high-powered blender such as a Vitamix. Blend until very smooth with a consistent texture, about a minute.
  2. Strain if desired.
  3. Pour into glasses or storage container. Store in the fridge for up to a week.
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