Pumpkin Spice Cashew Milk {Gluten-Free, Vegan & Paleo}
Ingredients
- 2 cups of [aflink u=" http://amzn.to/GDf7cC"]raw cashews[/aflink], soaked for 24 hours
- 1/4-1/3 cup [aflink u=" http://amzn.to/1fOVfni"]raw honey[/aflink], 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!
