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A mason jar filled with pumpkin spice cashew milk with brown wood bowls of spices and maple syrup next to it, and pumpkins surrounding the jar

Homemade Pumpkin Spice Cashew Milk

Delicious and healthy homemade cashew milk with real pumpkin puree and pumpkin spices. Refined sugar-free.
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Course: Breakfast, Drinks
Cuisine: American, Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
soak cashews: 4 hours
Total Time: 20 minutes
Servings: 4 cups
Calories: 338kcal
Author: Linda & Alex


  • 4 cups cold water
  • 1 ½ cups soaked or boiled cashews see note
  • 3 tablespoon pumpkin puree not pumpkin pie mix
  • ¼ cup to ½ cup of pure maple syrup see note
  • 2 tablespoon pumpkin pie spice mix
  • 1 teaspoon 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.


Calories: 338kcal | Carbohydrates: 31g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 22mg | Potassium: 407mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1750IU | Vitamin C: 1.4mg | Calcium: 71mg | Iron: 4mg
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