Pumpkin nut milk
POSTED ON November 19, 2014
Suddenly the weather here in New York feels too cold to drink or eat anything that isn’t warm. However, I must admit this pumpkin milk is so delicious, I’ve been sipping on it cold as a snack. It wasn’t until this morning that I stirred some into hot oatmeal which created a golden, creamy and decadent pudding-like breakfast; perfect for the early winter we are experiencing.
Adding a little steamed winter squash to nut milk is a great way to sweeten and thicken it. You can add more to create a smoothie or less to get the effect of a silky textured nut milk without the addition of anything rich. With a pinch of nutmeg and cinnamon and a good dash of vanilla you have a beautiful, sunny colored milk that is a lot like dessert sans concentrated sweeteners! Even though I’ve called this “pumpkin milk” it contains winter squash; not traditional pumpkin as actual “pumpkin” lacks the density and sweetness to give this milk its special flavor and texture.
Make this now while the lovely sweet-fleshed kabocha and red kuri squash are abundant.
I’ll be back in a few days to share some links as promised, until then make this milk and let me know how you like it!
The recipe for these (gluten free and vegan) cranberry tartlets is now up on Healthy Eats blog. Click here for the recipe.
Pumpkin nut milk
Makes 2 cups
1 ½ cups cashew milk, see below
½ cup steamed and mashed winter squash
1 teaspoon vanilla extract
Pinch freshly ground nutmeg
Place all ingredients in an upright blender and blend until smooth and creamy. Pour into a jar, cover and store in the fridge for up to 3 days.
Makes 4 cups
1 cup whole raw cashews, soaked 2 to 6 hours
4 cups filtered water
2 teaspoons vanilla extract
Tiny pinch sea salt
Pinch cinnamon, optional
Drain and rinse cashews and place them in a blender with filtered water, vanilla, salt and cinnamon, if using. Blend until completely smooth. Pour into a jar and store in the fridge for up to 5 days.