Published at Wed, 08 Nov 2017 15:35:07 +0000
- 2 cups almonds, cashews or pecans
- 6 cups filtered water, divided
- 4 dates, pitted
- 1/2 cup cooked pumpkin, sweet potato or butternut squash, puréed
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 teaspoon cloves
- pinch of salt
Will you be trying this dairy-free pumpkin nut milk?
Claire (our friend and contributor from The Kitchy Kitchen) and Laurel use organic, grain-free, dairy-free, and refined sugar-free ingredients to produce healthy and delicious snacks and drinks such as the pumpkin almond milk that they’re sharing with us now…
Did someone say flavorful and dairy-free? Our Sweet Laurel pumpkin nut milk is the best way to usher in the holidays, and the closest thing to a healthy, vegan egg nog we’ve ever tasted. It’s not surprising that many menus this time of year are filled with ingredients that are less than healthful. Fortunately, we’ve nailed down a recipe that will satisfy your seasonal drink cravings with a little bit of the spice we all know and love. Thick, creamy and beautiful in a way, look forward to love at first sip once you dive into this pumpkin nut milk. Keep scrolling to see precisely how simple this recipe is to recreate in your own kitchen…
Catch us sipping on this nut milk!
Let me know if you do in the comments!
Photos: Sweet Laurel
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3. Set a bowl on the counter using a nut milk bag or cheesecloth, strain puréed mixture into a bowl. Using both hands, squeeze the liquid out of the nut milk bag or cheese cloth.
*If you are allergic to nuts, sub hemp seeds. No soaking is required, simply place 2 cups of hemp seeds in 6 cups of water, and continue with the recipe.
4. Cover milk or place in an air tight container and store for up to 3 days in fridge. Enjoy!
2. Place soaked nuts with remaining 4 cups of vanilla extract, water, dates, pumpkin, squash or sweet potato and spices. Blend on high speed for 2-3 three minutes, until mixture is completely puréed.
Pumpkin Spice Nut Milk
Makes 6 cups of milk.
1. Place nuts in a bowl and soak in 4 cups of water. For pecans and almonds, soak for 6-7 hours. For at least two hours, soak for cashews. Empty soaking liquid in the bowl.