Creamy Cashew Milk recipe

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Ingredients

2 cups cashews
water to cover
3 cups water
5 dates, pitted and chopped
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground nutmeg
1 pinch ground clove
1 pinch pink Himalayan salt

Nutrition Info

434.9 calories
carbohydrate: 31.3 g
cholesterol: : -
fat: 32.2 g
fiber: 3.2 g
protein: 10.8 g
saturatedFat: 6.5 g
servingSize: -
sodium: 487.4 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cashews in a bowl, fill with enough water to cover. Soak cashews, 4 hours or overnight. Drain and rinse cashews.

  2. Blend cashews and 3 cups water in a blender until smooth and creamy, about 2 minutes. Add dates, vanilla extract, pumpkin pie spice, ground nutmeg, ground clove, and Himalayan salt, blend to incorporate, 2 to 3 minutes more.

Recipe Yield

4 cups

Recipe Note

It's creamy, pumpkin-y and truly satisfies my sugar cravings. Keeps for 3 to 4 days stored in a covered container or jar in the refrigerator.

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