Pumpkin Spice Cashew Mylk
INGREDIENTS
1 cup raw, unsalted organic cashews (soaked, optional - see notes*)
2-3 tbsp pumpkin purée
1 tbsp vanilla bean paste (or pure vanilla extract)
1 tsp ground ceylon cinnamon (simply organic cinnamon)
1 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp ginger (ground or freshly grated)
3 medjool dates, pitted
Pinch of sea salt (redmond real salt)
3-4 cups filtered water (more or less depending on how creamy you prefer it)
METHOD
Add all the ingredients to a high-speed blender, and blend (about 2 minutes) until smooth. (I love this blender!) No need to strain.
Store in a glass jar, in the fridge for 4-5 days.
Notes: I recommend soaking your nuts overnight, for up to 12 hours. Soaking your cashews makes them easier to digest, and provides a creamier and smoother result. If you forgot to soak your cashews overnight, don't worry! Instead, add your cashews to a glass bowl, pour in 1-2 cups of boiled water, and allow to soak for 1-1.5 hrs. Then drain and rinse before using.