Realizing you’re out of coffee creamer is THE WORST so last night I grabbed some cashews from the snack drawer to whip up a pumpkin cashew milk to have on hand for the next few days. It seems impressive, but it’s seriously so easy you’ll be doing it even when you have your favorite creamer on hand!

With nut milks, cashews are the easiest to use because you don’t have to strain the pulp from the milk once you blend it. You just soak cashews overnight, add new water in the morning, blend, and go!

pumpkin cashew milk

★★★★★ 5 from 3 reviews

• Author: cassidyeats

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Description

Easy at home pumpkin cashew milk.

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Ingredients

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• 1 cup raw cashews (check the label!)
• 4 cups filtered water
• 1/2 tsp cinnamon
• 2 tsp pumpkin spice
• 2 pitted dates
• pinch of salt

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Instructions

1. Soak cashews in filtered water overnight, up to 24 hours.
2. Strain cashews and add to blender with all of the ingredients.
3. Blend and enjoy!

Keeps in the fridge for up to 3 days.

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