Pumpkin Spice Cashew Milk {Gluten-Free, Vegan & Paleo}


  • 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)


  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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