Creamy Cashew Milk The Best Recipes

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Creamy Cashew Milk

"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."

Ingredients :

• 2 cups cashews
• water to cover
• 3 cups water
• 5 dates, pitted and chopped
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground nutmeg
• 1 pinch ground clove
• 1 pinch pink Himalayan salt

Instructions :

Prep : 5M	Cook : 4M	Ready in : 4H5M

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

Notes :

• Use whole cashews or pieces, as desired.

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