Ingredients
Base
- ¾ cup pumpkin puree
- 1 ½ cups raw cashews
- 6 cups cold water
Sweetener and Flavorings
- ¼ cup maple syrup
- 2 teaspoons vanilla bean paste
- 1 and 1/4 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch of sea salt
Instructions
- Combine Ingredients: Place the pumpkin puree, raw cashews, maple syrup, vanilla bean paste, ground cinnamon, ground ginger, ground cloves, sea salt, and cold water into a high-speed blender.
- Blend Until Smooth: Blend on high for 30 seconds to start, ensuring all ingredients are fully incorporated. Depending on your blender’s power, continue blending for an additional 30 seconds until the mixture is completely smooth with no visible chunks of cashew remaining.
- Pour and Store: Pour the blended milk into a jar or airtight container. Straining is unnecessary since the cashews blend completely, producing a smooth milk.
- Refrigerate and Shake: Store the pumpkin cashew milk in the refrigerator for up to 5 days. Shake well before each use to recombine as natural settling may occur.
Notes
- No need to strain the milk; the high-speed blender breaks down the cashews completely.
- Use raw, unsalted cashews for the best texture and flavor.
- Adjust maple syrup amount to taste for sweeter or less sweet milk.
- Serve chilled or use as a dairy-free creamer in coffee or cereal.
- Keep refrigerated and consume within 5 days for optimal freshness.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
- Diet: Vegan
