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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15 Comments:

  • This is just so lovely, Amy. Weekend project! xox

  • KM says:

    This looks great! I’ve been a big fan of your blog for a few years now and am super excited to purchase your book.

    Also, this is a super random question, but were you by any chance at Everyman Espresso at 13th and 3rd earlier today? Saw someone who *might* have been you but was too shy to ask!

  • What a gorgeous milk, and I like your idea of adding it to porridge. I bet some turmeric would go nicely in this milk too.

  • I usually make almond or hazelnut milk, but never tried with cashew. Anyway, adding squash to it seems one of the most wonderful ideas in the world 😀

  • cheri says:

    Wonderful idea, I bet this is delicious!

  • Monica says:

    This looks lovely! Will try it soon. I just purchased your book and, rather than just adding it to my collection of cookbooks I’ve read yet never made the actual recipes, I am looking forward to creating some of your beautiful, fresh, delicious meals!

  • shan says:

    Looks delicious. Reminds me a little of the pumpkin porridge that Korean Air offered as a traditional breakfast option. It was so good.

  • Traci says:

    Whoah. Mind blown! This looks like my new favorite thing.

  • Lisa says:

    Amy,
    I’ve been a fan for years and love how you infuse health and well-being into recipes like this one. It seems like a great one to try. Looking forward to adding your cookbook to my collection and spending relaxing winter Sundays trying out new flavors that make new family traditions.

    Thanks!
    Lisa

    • Amy Chaplin says:

      Hi Lisa,

      Thank you so much! Let me know when you start cooking from the book….thank you for your support over the years!

      Warmest wishes for a great new year!

      Amy x

      Ps this is an old post that mistkenly got sent out when some maintenance was being completed….sorry to everyone who received it twice!

  • Miyuki says:

    Thanks for your delicious recipes always.
    I usually make Smoothie.
    Hokkaido squash with oranges and ginger.
    What a good idea, with nut milk.
    You don’t strain the milk from PULP?.

    • Amy Chaplin says:

      Hi Miyuki,

      THank you for writing. I don’t strain the pulp because there isn’t any when ou use cashews. If you use almonds you would need to strain the nut milk first then blend with the squash. I love hokkaido squash and your smoothies sounds delicious!

      Amy x

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