Dairy Free Pumpkin Spice CreamER
Fall is here and as a proud wearer of the Basic B**ch moniker, I am so excited for all things pumpkin. This versatile food can be used in everything from baked goods, to savory dishes to beverages. Breakfast, lunch and dinner. In Traditional Chinese Medicine, pumpkin is one of the best foods to eat in fall as it’s a seasonal food with warming and nourishing qualities to help us prepare the body for cold and flu season. Pumpkin is also an earth element food, with promotes digestive system health and balance. Since 80% of our immune system lives in the gut, this is the perfect fall food.
However, we usually see packaged pumpkin foods containing lots of sugar and unhealthy additives that take away from the nourishing, healing qualities of our beloved squash. This fall, I want to introduce all of my pumpkin spice latte girls to a dairy free refined sugar free, naturally sweet, ultra creamy and delicious pumpkin spice creamer. This takes only a couple of minutes to pull together and is a great addition to a cup of coffee or chai tea latte this season.
Ingredients
1 cup of soaked cashews
4 cups of filtered water
1 medjool date
1 tbsp vanilla extract
1/2 tsp pumpkin spice
1/2 tsp cinnamon
1 pinch of salt
1 tsp maple syrup
1/4 cup organic pumpkin puree
Instructions
The biggest step here is simply soaking your cashews. In order to make proper cashew milk, you need to rinse and soak your cashews for a minimum of 4 hours before blending. Details below.
Rinse your cashews thoroughly. Then soak in 2 cups of filtered water for a minimum of 4 hours or overnight.
Rinse your cashews again one more time, then add to a blender.
Add 2 cups of filtered water, 1 pitted medjool date, your vanilla, spices, salt and maple to the blender. Blend on high for a couple of minutes.
Add 2 more cups of filtered water as well as your pumpkin puree and blend on high again.
This recipe makes about 5 cups of cream, so if you want less, simply cut the measurements in half.