Pumpkin Spice Cashew Milk

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Next up in our Halloween series is Pumpkin Spice Cashew Milk!

This recipe was created by Ashley and I absolutely love it!  Cashew milk is SO easy to make as you don’t have to strain it.  Pumpkin-spiced and everything nice, I can’t wait to make more!

If you don’t have a Vitamix, you will want to soak your cashews for at least 3 hours prior to blending.

Keep in mind that it’s ok to get creative with your cashew milks! You basically can’t mess them up. Just keep the ratio of 1 Cup nuts to 3 Cups milk and you can get creative with the rest. Ashley always likes to add a little liquid sweetener to the base and then spices or even other juices! It’s so fun!

When Ashley made this for me, I thought it tasted like ice cream, and I was drinking black coffee at time and decided to throw some into my coffee.  It was perfect and I suggested that this would be a delicious and healthy alternative to coffee creamer. This is a great snack, dessert, or coffee creamer–fantastic.

Enjoy!

Pumpkin Spice Cashew Milk

Time: 4 hours

Servings:  2-4

Ingredients

  • 1 Cup Cashews
  • 3 Cups Water
  • 1/4 Cup Maple Syrup
  • 1 Teaspoon Pumpkin Pie Spice
  • 1 Teaspoon Pure Vanilla Extract

Directions

  1. Soak cashews for at least 3 hours.  Blend all ingredients in Vitamix or high powered blender.
  2. Scoop foam off top and serve.
  3. No need to strain.
  4. Store in an airtight container.
  5. Shake each time before serving.
  6. Great as a healthy coffee creamer, too!

 

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