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!
Amy x
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.
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This is just so lovely, Amy. Weekend project! xox
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!
🙂 No I wasn’t there…but I know the place! Thanks for your support with my book, let me know how you like it!
Amy x
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 😀
Wonderful idea, I bet this is delicious!
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!
Thank you Monica! Looking forward to hearing what you’ll make. Enjoy!
Looks delicious. Reminds me a little of the pumpkin porridge that Korean Air offered as a traditional breakfast option. It was so good.
Sounds delicious! I love pumpkin for breakfast!
Whoah. Mind blown! This looks like my new favorite thing.
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
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!
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?.
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