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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Recipe Summary

prep:
5 mins
additional:
4 hrs
total:
4 hrs 5 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Use whole cashews or pieces, as desired.

Nutrition Facts

435 calories; protein 10.8g; carbohydrates 31.3g; fat 32.2g; sodium 487.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2016
Delicious. This should be named "dreamy" cashew milk. Great hot or cold. I ended up straining the milk before mixing and found it a bit smoother. Thank you for the recipe. Read More
(2)
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