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–+ servings

Pumpkin Spice Cashew Milk

Pumpkin Spice Milk might just be my new favourite thing! Made with cashews, homemade pumpkin spice, dates, vanilla, coconut oil, and filtered water, it tastes like fall in a glass. The perfect "creamer" for the season, it's naturally sweetened and goes with everything that needs a little pumpkin spice flair!
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Servings: 1 litre
Author: Teri-Ann Carty
Prep Time: 5 minutes
Total Time: 5 minutes

Equipment

Ingredients

  • 2 cups raw cashews
  • 2 tsp pumpkin spice
  • 2 small dates pit removed
  • 1 tsp coconut oil
  • 1 tsp vanilla
  • pinch salt
  • 4 cups filtered water

Instructions

  • Using the Nama M1 Plant-Based Milk Maker, make sure the spout cap is closed, then add all ingredients to the filter basket.⁣⁣⁣
  • Secure the lid and set the blending time to 1 minute. Press Start.⁣⁣⁣
  • Follow the prompts to open the spout. After 10 seconds, the spin cycle will activate.
  • Once this is finished, your milk is ready to enjoy.⁣⁣⁣

Notes

  • This milk lasts up to 10 days in the fridge. Store it in a lidded glass jar to keep it fresh.
  • Make sure you SHAKE the milk before using, as it tends to separate.
  • If you don't own the M1 Milk Maker, use your blender!

Nutrition

Serving: 1litre | Calories: 1618kcal | Carbohydrates: 117g | Protein: 48g | Fat: 118g | Saturated Fat: 24g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 62g | Sodium: 81mg | Potassium: 2069mg | Fiber: 12g | Sugar: 48g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 18mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.