"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"
Pumpkin Cashew Milk
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