1-Minute Pumpkin Cashew Milk

A bottle and two glasses of golden cashew milk sit on a counter with a jar of cashews, a bowl of shredded coconut, a spoon of spice, a bowl of orange turmeric, and a small bowl of dark syrup.

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1-Minute Pumpkin Cashew Milk

This pumpkin cashew milk comes together in one minute flat. No soaking, no straining—just blend and go. It's rich, naturally sweet, and tastes so much better than anything from the store. Keep a jar in the fridge for creamy coffee, smoothies, and oats all week.

Course Drinks

Diet Gluten Free, Low Lactose, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free, Refined Sugar Free, Vegan

Prep Time 1

Total Time 1

Servings Servings

Calories 232kcal

Author Nicole Modic

Equipment

Ingredients

¾ Cup Pumpkin Puree
1 ½ Cups Raw Cashews
¼ Cup Maple Syrup
2 Teaspoons Vanilla Extract
1 Tablespoon Pumpkin Spice
Pinch Sea Salt
6 Cups Cold Water

Instructions

Add the pumpkin puree, raw cashews, maple syrup, vanilla extract, pumpkin spice, sea salt, and cold water to a high-speed blender.
Blend on high for 30 seconds, or until completely smooth with no visible pieces of cashew left. Depending on your blender, you may need an extra 30 seconds to get it fully smooth.
Once blended, pour the milk into a jar or airtight container. There's no need to strain it, the cashews break down completely, so what comes out of the blender is ready to drink.
Store it in the fridge for up to 5 days, and give it a good shake before each use since it will naturally settle.

Video

Nutrition