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Pumpkin Cashew Milk
Pumpkin Cashew Milk Cashew Milk: 1 c. Cashews (soaked overnight) 4 c. Water 1/4 c. Pumpkin purée (fresh, not canned). I used Alton Browns recipe. 2-3 Tbsp Maple Syrup 2 tsp. Pumpkin Pie Spice Pinch of salt Pumpkin Pie Spice: 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg After your cashews are done soaking, drain and rinse them. Toss all of your ingredients into your blender until you get a beautiful, creamy texture. I would suggest a high end blender since we are aiming for a smooth consistency. Do not strain, this is a strain free nut milk. Lasts for four days in fridge. Happy Holidays! #nutmilk #vegan #vegetarian #love #whatveganseat #feedfeed #bestofvegan -@blisssedout