Pumpkin Spice Cashew Milk

Yea - nut milks. I am officially crazy for nut milks. Whenever I'm having sugar cravings I now reach for my homemade nut milk because, DANG! It hits the spot.

Sarah BakerSarahBaker

Ingredients:

• 2 cups cashews
• 3 cups filtered water
• 5 dates
• 2 tsp vanilla extract
• 1 tsp pumpkin spice
• 1 tsp nutmeg
• 1 sprincle crushed clove
• 1 pinch pink Himalayan salt

Instructions:

• Place the cashews in a bowl and fill with water until the cashews are just covered.
• Soak for about 4 hours or overnight.
• Drain and rinse the cashews.
• In a blender add the cashews, filtered water and blend for about 2 minutes until smooth and creamy, then add the remaining ingredients and blend for another 2-3 minutes.
• Store the milk in a covered container or jar in the fridge. It will last between 3-4 days.