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Pumpkin Spice Cashew Mylk

INGREDIENTS

1 cup raw, unsalted organic cashews (soaked, optional - see notes*)

2-3 tbsp pumpkin purée

1 tbsp vanilla bean paste (or pure vanilla extract)

1 tsp ground ceylon cinnamon (simply organic cinnamon)

1 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp ginger (ground or freshly grated)

3 medjool dates, pitted

Pinch of sea salt (redmond real salt)

3-4 cups filtered water (more or less depending on how creamy you prefer it)



METHOD

  1. Add all the ingredients to a high-speed blender, and blend (about 2 minutes) until smooth. (I love this blender!) No need to strain.

  2. Store in a glass jar, in the fridge for 4-5 days.


    Notes: I recommend soaking your nuts overnight, for up to 12 hours. Soaking your cashews makes them easier to digest, and provides a creamier and smoother result. If you forgot to soak your cashews overnight, don't worry! Instead, add your cashews to a glass bowl, pour in 1-2 cups of boiled water, and allow to soak for 1-1.5 hrs. Then drain and rinse before using.

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