This dairy free pumpkin spice cashew milk couldn’t be easier to make. It is so creamy and delicious, you will not miss the dairy one bit! Despite the word “pumpkin” in the recipe title, there is no actual pumpkin in this milk, but the flavors mimic those of a pumpkin spice creamer. I don’t know about you, but I’m not a fan of fruit in my milk! Instead this milk is full of nutrient dense raw cashews and warm fall spices (cinnamon, nutmeg, and cloves).
Easy to Make
This cashew milk is so so easy to make. All you need to do is soak your nuts then drain them and rinse them. Then add all the ingredients to your blender and blend until smooth and creamy. There’s no need to strain this milk since cashews don’t have an outer layer like almonds. Store in the refrigerator for up to one week.
How to Enjoy this Milk
There are many ways you can use this pumpkin spice cashew milk! Here are a few ideas.
- Add it to your morning cup of coffee on a cool fall or winter morning.
- Add it to a cup of hot tea.
- Add to your oatmeal for a warm and cozy touch.
- Drink it with a muffin, scone, or cookie.
- Enjoy it with graham crackers and dip them for extra fun!
- Use it in place of milk in recipes with similar flavors.
I hope you enjoy this delicious dairy free milk as much as I do! Enjoy!!
Homemade Pumpkin Spice Cashew Milk
Equipment
- 1 High Speed Blender
- 1 Funnel
- 1 32 oz milk bottle
- 1 Kitchen Scale
Ingredients
- 150g raw cashews
- 610g filtered water
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Add the cashews to a small container and cover with cold water. Cover with a lid and let soak for at least 4 hours.150g raw cashews
- Drain and rinse the cashews and then add them to a high-speed blender.
- Add the water, cinnamon, nutmeg, cloves, vanilla extract, and salt. Then place the lid on the blender.610g filtered water, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/2 tsp vanilla extract, 1/4 tsp salt
- Blend on low speed for 30 seconds and then increase the speed to high for an additional 1-2 minutes until creamy and no cashew bits remain.
- Take the lid off and stir to decrease the foam on top. Then pour the milk into a milk bottle or jar. Place the lid on and store in the refrigerator for up to 1 week.
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