Pumpkin Spice Cashew Creamer
this creamer actually has pumpkin in it!
1 cup cashews
1 1/2 cups water
1/4 cup pumpkin puree 1/4 cup coconut sugar
1 teaspoon vanilla extract 1 teaspoon cinnamon
½ teaspoon ground ginger pinch cloves
Add the cashews and water to your blender. Cover and let the mixture soak overnight or at least 8 hours.
Once soaked, add pumpkin and blend well until almost smooth. Strain the mixture through a small strainer or nut milk bag to get out any remaining particles. Repeat one more time if you’d like it to be extra smooth. Add the strained creamer into the blender with the coconut sugar, vanilla and spices then blend well. Store in the fridge for up to 1 week. You will need to shake before each use.
Makes about 1 1/2 cups.