Pumpkin Spice Cashew Milk
Pumpkin Spice Cashew Milk- an easy homemade nut milk that’s so much creamier than anything you can buy at the store. Infused with pumpkin spice and perfect for fall!
Have you ever tried making your own cashew milk?
It’s actually the only kind of nut milk I’ve made at home because it’s so easy. You don’t have to strain it or anything. Just put it in the blender with your favorite flavors, blend and serve.
The Chocolate Ginger Maca Milk was one of my favorites until I made this pumpkin spice version. Holy deliciousness. This time I decided to fortify it with MegaFood’s new Daily Multi Powder for Women™ so that I could get a multi vitamin boost with each serving*.
The Daily Multi Powder for Women™ is part of a new line that MegaFood® just launched including six awesome multivitamin powder blends. MegaFood made this product with us ladies in mind. It’s formulated with just the right amount of iron to support us through normal hormone fluctuations and Vitamin D to support and maintain healthy mood and bones.*
I was so excited when they launched these because I struggle with remembering to take my supplements every day. Even if I set them out on the counter I just get distracted and completely overlook them.
Adding it to your smoothie or favorite morning drink is a great way to make sure you’re getting what you need on a daily basis. Especially if you have a hard time swallowing pills.
In addition to the vitamins from the multi powder, cashews provide a good source of healthy fats, protein, calcium and magnesium. That means this pumpkin spice cashew milk is one nutritious way to start (or end) your day.
Whether you drink it as is or add it to your coffee as a fall-themed creamer, it’s sure to please. Enjoy!
Pumpkin Spice Cashew Milk
Yield: 24 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 cup raw cashews, soaked**
- 5 pitted Mejdool dates
- 1/2 cup pumpkin puree
- 3 scoops MegaFood Daily Multi Powder for Women (optional)
- 2 cups unsweetened non-dairy milk***
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- pinch of sea salt
Combine all of the ingredients in a high speed blender and blend until smooth. Add more liquid if a thinner texture is desired. Taste test to see if you prefer more sweetener (you can add a teaspoon or two of pure maple syrup, if desired) or spice.
Transfer to a sealable jar or container and refrigerate for at least one hour. Serve chilled and enjoy!
Leftovers can be stored in the refrigerator for up to 5 days.
**To soak cashews, place them in a pot with 2 cups of hot water and allow to soak for at least 30 minutes. Strain excess water before adding to blender.
***Any kind of plant-based milk will work. For extra creaminess try using unsweetened coconut milk. You could also use water for a slightly thinner texture.
* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.