Recipe Creamy Cashew Milk - All Recipes for Cooking

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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

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