Almond Cow sent us their plant-based milk machine to review. All opinions are ours. Homemade cashew milk with real pumpkin, pumpkin spice, and pure maple syrup. Drink it as is or put it in your coffee for a natural pumpkin spice latte!
Whenever we’re asked what we miss most since going vegan, we say that hands down it’s the Starbucks’ Pumpkin Spice Latte. Why they can’t make it vegan, we don’t know, but it doesn’t matter anymore, because we can easily make them at home. And they’re fabulous!
Our refined sugar-free pumpkin spice cashew milk recipe is made with whole foods, like organic raw cashews, organic pumpkin puree, pumpkin spice mix, pure maple syrup, and pure vanilla extract.
There’s nothing refined or processed in this delicious pumpkin flavored milk. It’s good for you!
WHAT MAKES PUMPKIN SO HEALTHY?
POTASSIUM – Pumpkin is a good source of potassium, which among other things, can lower your blood pressure.
ANTIOXIDANTS – Pumpkin has a range of antioxidants that are great for your eye sight.
BETA CAROTENE – Another antioxidant, that may help reduce the chance of developing some cancers, asthma, heart disease, diabetes, and obesity.
Omega 3 & 6 and Amino Acids – These and the above can help combat depression and anxiety.
HOW WE MAKE HOMEMADE CASHEW MILK
There was a time when we made homemade nut milk with our blender. It was fine for cashew milk, but it was a pain for almond milk and other nut milks. Fortunately, that’s a thing of the past.
Today we use our Almond Cow plant milk machine that allows us to make plant-based milk as easy as 1, 2, 3.
All you need to do is add water, whatever nut, seed, or you can add oats, that you want, and turn on the Almond Cow and within a minute you’ll have creamy and delicious milk. And, you won’t have to squeeze or drain the pulp, because it collects the pulp in a cup for easy clean up.
We’re in love.
HOW WE MADE PUMPKIN SPICE CASHEW MILK
Add the pumpkin puree, pumpkin spice, vanilla, and maple syrup to the water.
Add the nuts to the cup and attach the blade and blend.
Drink it, put it in your coffee, and enjoy!
HOW TO STORE HOMEMADE CASHEW MILK
Store in a large mason jar with the lid on in the refrigerator for up to a week.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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- 4 cups cold water
- 1 ½ cups soaked or boiled cashews see note
- 3 tbsp pumpkin puree not pumpkin pie mix
- ¼ cup to ½ cup of pure maple syrup see note
- 2 tbsp pumpkin pie spice mix
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 FL OZ" rel="nofollow">pure vanilla extract
- Dash of sea salt
Soak the cashews in water for at least four hours or boil them for 15 minutes, until they’re soft and puffy.
Add the water, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt to a high powered blender or your Almond Cow machine (follow the instructions for the Almond Cow), and blend on a high speed until the milk is smooth and creamy. You shouldn’t see or taste any pieces of the nuts. If you do, keep blending.
The Nutrition Facts are an estimate only. To speed up the process, you can boil the nuts for approximately 15 minutes, or until they’re soft and puffy. The milk will separate when it sits, just shake or whisk to blend again.