amy chaplin

celebrating the art of eating well

Pumpkin nut milk

POSTED ON November 19, 2014

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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!

Amy x

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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 cinnamon

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.

 

Cashew milk

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.

 


POSTED IN drinks, Snacks




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