Pumpkin Spice Cashew Milk | So...Let's Hang Out

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. ย 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…Pumpkin Spice Cashew Milk | So...Let's Hang Out

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. ย 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…

Pumpkin Spice Cashew Milk | So...Let's Hang OutNot 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. ย Can you tell it’s Friday? Indeed.

Pumpkin Spice Cashew Milk | So...Let's Hang Out

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

  1. 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.
  2. Once your cashews are done soaking, drain the water off and rinse them thoroughly.
  3. Add your soaked cashews and all of your other ingredients into a high powered blender.
  4. 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.
  5. 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.
  6. If your milk starts to separate, that is normal. Simply shake the jar (with the lid on) before serving.
  7. Enjoy!

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