Pumpkin Spice Cashew Milk
Servings: 24 ounces
Ingredients
- 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
Instructions
- 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!
Notes
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.