If you love the cozy flavors of pumpkin but want a creamy, dairy-free option, then this Creamy Pumpkin Cashew Milk is exactly what you need. It’s easy to make and tastes way better than the store-bought versions. The best part? You don’t have to soak the cashews or strain anything. Just blend it all up, and you’ve got yourself a smooth, delicious pumpkin milk that’s perfect for sipping or adding to your favorite recipes. Plus, you’ll save money by making it yourself!
Method
To begin, prep the ingredients by measuring out all the necessary items. You’ll need ¾ cup of pumpkin puree, 1 ½ cups of raw cashews, ¼ cup of maple syrup, 2 teaspoons of vanilla extract, 1 tablespoon of pumpkin spice, a pinch of sea salt, and 5 cups of filtered water. Once you have everything ready, blend the ingredients together. Add the pumpkin puree, cashews, maple syrup, vanilla extract, pumpkin spice, sea salt, and water into a high-speed blender. Secure the lid tightly and blend everything on high for about 30 seconds, or until the mixture is completely smooth. If your blender isn’t as powerful, you can blend for another 30 seconds to ensure it reaches the perfect consistency. Transfer the mixture into a jar or bottle, making sure to scrape out every bit of goodness from the blender. Cover it tightly and store it in the refrigerator for up to 5 days. The process is that simple just blend, pour, and enjoy!
Necessary Tools
- High-speed blender
- Measuring cups and spoons
- Jar or bottle for storing
- Spoon for mixing
Creamy Pumpkin Cashew Milk
Cuisine: AmericanDifficulty: Easy6
servings5
minutes5
minutesIngredients
¾ cup pumpkin puree
1 ½ cups raw cashews
¼ cup maple syrup
2 tsp vanilla extract
1 tbsp pumpkin spice
Pinch of sea salt
5 cups filtered water
Directions
- To make this delicious Creamy Pumpkin Cashew Milk, start by adding all the ingredients into your high-speed blender. That’s pumpkin puree, raw cashews, maple syrup, vanilla extract, pumpkin spice, sea salt, and filtered water. Blend everything together on high for about 30 seconds or until the mixture is completely smooth. If your blender needs a bit more time, you can blend for another 30 seconds. Once blended, transfer the milk into a jar or bottle, cover it up, and store it in the fridge for up to 5 days. It’s that easy!
Notes
- Make sure your blender is high-speed to achieve a smooth, creamy consistency.
- If your blender isn’t as powerful, you may need to blend for an additional 30 seconds to ensure everything is fully mixed.
- If you want a thicker texture, you can reduce the water slightly, but keep in mind that it will affect the overall flavor.
- Store the milk in an airtight container in the fridge, and shake it before using, as it may naturally separate over time.
Serving Suggestions
- Pour it over your morning oatmeal for a warm, fall-inspired breakfast.
- Add a splash to your coffee or latte for a creamy twist.
- Use it in baking swap it in for regular milk in recipes like pancakes or muffins.
- Enjoy it chilled as a refreshing drink, especially when you want a pumpkin treat!
- Stir some into your smoothies for a creamy, autumn-flavored base.
Fun Fact
Did you know cashew milk is naturally creamy without the need for any added thickeners or preservatives? This is because cashews are high in healthy fats, making them perfect for creating a smooth texture. Add a bit of pumpkin and maple syrup, and you’ve got yourself a cozy, autumn-flavored drink!
Conclusion
This Creamy Pumpkin Cashew Milk is a simple, delicious, and healthy treat that will bring a little bit of autumn into your daily routine. Whether you’re sipping it on its own, adding it to coffee, or using it in recipes, it’s a perfect way to enjoy the flavors of fall. Best of all, it’s super easy to make, and you don’t need any fancy equipment. Give it a try and enjoy the rich, creamy goodness of homemade pumpkin milk!
