The last time I made you nut milk, I made a lot of really bad jokes. I can’t help myself. I’m the girl that still chuckles at the word “nuts”. Nice to meet you. If you add the word” milk” after the word “nut”, I cannot keep a straight face. I’ve tossed around a few other title ideas such as “nut juice” or “creme de nuts” or “sexy pumpkin’ nut juice”. Oh, Lawdy. This is not getting any better. It’s getting much, much worse. I will try to contain myself this post, but really… I make you no promises. It’s already gone to a strange place. My writing brain has kind of gone off the rails this week. Need I direct you to this Killer Pumpkin Granola post where I used shoddy storytelling to personify Pumpkin Pie Spice and her elicit (yet tender) love affair with Pumpkin Puree? Spoiler alert— they end up getting married in a ceremony performed by their mutual friend, Oats. Weird. So weird.
Alright… I’ll get on with it. Let’s talk about this recipe. I love making my own nut milk (why do these sentences sound so BADDDD—ok, breathe). It’s super easy and the pay off is huge. You know exactly what is going into it, and don’t have to do any guess works about weird additives. Do you buy your almond milk and such at the store? Lemme tell you a secret… there only needs to be two, maybe three ingredients in there if you want it to be a little sweeter. Next time you’re at the store I urge you to flip that carton around and see how many things are on the back. I’m going to bet you it’s more than three ingredients. Plus, the stuff you make yourself is much more nutrient dense that the stuff that is available to you in store. Promise. This is turning into a homemade nut milk PSA. I digress…
Since it’s now officially fall, I (like the rest of the interweb) have been finding ways to put all of the pumpkin things into my face. The other day I woke up, and the first thing I did was make pumpkin custard, because I literally had a dream about it. Fall has infiltrated my subconscious. It’s creeping into my REM cycles—like whoa. It probably comes as no surprise that I’ve successfully managed to put pumpkin into this here cashew milk. Oh, and it’s good. It tastes like creamy pumpkin pie in a cup. It’s almost like a pumpkin nog. Is that a thing? Well, it is now. Let me know you how easy this is…
Not a very intimidating cast of characters, right? After you have soaked your nuts (heh) overnight, the rest of the recipe takes five minutes. It’s a little bit of work for a super delicious, hyper-seasonal pay off! You can put this stuff into smoothies, pair it with this granola, put it into coffee, or drink it totally solo. Get creative. I bet this would make a super cute hostess gift at your next fall get together. Package it up in a mason jar, slap a label on it and tie a ribbon around the top. Plus, you get to hand someone a jar and utter the words “I made you this nut milk… from scratch”. Yer welcome. Can you tell it’s Friday? Indeed.
Wishing you all a “nutty” weekend! #CantStop
Pumpkin Spice Cashew Milk {Gluten-Free, Vegan & Paleo}
Ingredients
- 2 cups of raw cashews, soaked for 24 hours
- 1/4-1/3 cup raw honey, depending on how sweet you like it. (sub maple syrup for vegan)
- 1 15oz can of organic pumpkin puree
- 1 tbs gluten-free vanilla extract
- 1 tbs pumpkin pie spice
- 1 tsp cinnamon
- 5-6 cups filtered water (how ever much can fit in your blender)
Instructions
- Put your cashews into a container and add enough water to fully submerge your nuts. Allow them to sit, soak and soften for 24 hours.
- Once your cashews are done soaking, drain the water off and rinse them thoroughly.
- Add your soaked cashews and all of your other ingredients into a high powered blender.
- Process on high for a minute or until everything has come together and the cashews have liquefied. This might take longer than a minute if you are using a regular speed blender.
- Once all of the ingredients have blended together, bottle it up in an airtight container such as a mason jar and refrigerate. This will last you up to 12 days if refrigerated properly.
- If your milk starts to separate, that is normal. Simply shake the jar (with the lid on) before serving.
- Enjoy!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Ok, Q: what’s the final consistency of this like? Whole milk? Or more smoothie-y? In the dairy world, I’m a fan of everyone’s favorite blue milk, skim. Anything thicker than that, unless it’s straight up smoothie territory, gets me going in all sorts of bad ways. I even have issues drinking store-bought nut milks straight. Strangely texture-obsessed minds want to know…
Em… you are cray and crack me the heck up. This is gonna be thicker than skim milk, fur sure. It’s creamy, but DEF not as thick as a smoothie.
Such an interesting recipe. I would taste good for sure.
Gina,
This recipe looks absolutely amazing. Can’t wait to try it, thanks for sharing!
Thanks! Hope you enjoy it. 🙂
Would this work with roasted cashews or do they have to be raw?
I am not sure… I don’t see why not, it just might have a much more “roasty” flavor. I’m not sure that that will taste like. Let me know if you try it.
this sounds great! but why do you have to freeze it?
Hi Ann! I don’t freeze it, but I do keep it in the refrigerator. It’s perishable.
thank you! i’ve read it again and now i get it – i’m not a native speaker, i was a bit confused 😉
Oh, no worries at all. 🙂
I use soaked dates to sweeten my nut milks. Can’t wait to buy some cashews and make this.
Soaked dates are a great choice too, Kathleen!
Not to be rude, and it is sort of a personal preference, but Even Raw Honey isn’t vegan. I personally don’t consume it, and I know some vegans do, but you might get some hate for labeling it vegan when its controversial.
Hey Sam! Yup. I put a note in the recipe section to sub raw honey for maple syrup.
So, about that pumpkin custard you mentioned…. *waggles eyebrows*
Haha. As soon as it’s perfected, you’ll be the first to know about it. 😉
So, I made this tonight. The flavor is great but I’m getting a grainy (maybe chalky) texture. I’ve blended it as well as used an immersion hand blender. I used raw soaked cashews and about 5 cups of water. Any ideas?
Hi James. I’m sorry that the recipe didn’t turn out for you. If you are getting a grainy texture I would suggest the following. Make sure you have soaked your cashews for at least 24 hours. Process your cashews and your water in a high powered blender for several minutes before adding other ingredients. Strain the mixture through cheesecloth or a fine mesh strainer. This will remove any unwanted pulp.Put your strained mixture back into your blender and blend on high will all of your other ingredients. That should make it really smooth.
Awesome! Will give it another go and let you know what works. Thanks (:
I am going to make this today – nuts are still soaking. I plan on using my nut milk bag (can’t say that with a straight face :-p ). Nut milk bags are cheap, easier to use than cheesecloth, and reusable.
[…] what I was going to make. As I did a mental inventory of my kitchen, I remembered this delectable Pumpkin Spice Cashew Milk that I made a couple nights ago. And, of course, I’ve always got a pretty good stock of […]
This is really good with 2/3 pumpkin milk and 1/3 strong coffee or espresso shots. Thanks for a great nondairy pumpkin latte fix.
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Love your blog! I’m collecting healthy juice/smoothie recipes and found some wonderful ideas here. Plus, I laughed so hard my stomach hurts 😉
Aw, thanks! So that I could assist you with that laugh induced tummy ache. Oh, and the recipes too. 😀
How many servings does this make and what are the nutritional facts? Thanks!
[…] Pumpkin Spice Cashew Milk […]