I made this the other day because I still had hella pumpkin puree to use up. It's only mid October and I'm still on my annual pumpkin (and pumpkin spice) bender and I wannit in EVERY. SINGLE. THING. Lattes, waffles, scones, tart, soup and now sneaked its way into my smoothie too. Even if you're not a huge pumpkin fan like me, this would be a good gateway pumpkin thing since it's not overpoweringly pumpkin-y. What it is, is super healthy and crazy delicious. I could hardly wait to finish taking pics of it before inhaling it!
Pumpkin Spice Cashew Smoothie
Makes 1 large serving or 2 smaller ones as pictured.
1/2 C raw unsalted cashews, soaked
3/4 C Almond milk (or other dairy-free milk of choice)
4 tbsp pumpkin puree (homemade or canned)
1 large banana, frozen (peel and cut into chunks before freezing in ziptop bag)
1 tbsp chia seeds
2 tsp ground cinnamon
1/4 tsp ground ginger
Small dashes each of ground nutmeg, cloves and all spice - to your taste
3/4 tsp pure maple syrup (adjust more or less to taste)
Toppings to serve (optional): more cinnamon, quinoa puffs, coconut chips, bee pollen or whatever you like!
1. Place cashews in a cup and add about 1 C of water. Cover loosely and leave to soak overnight (or minimum 3-4 hours) at room temperature.
2. After the cashews have soaked overnight or 3-4 hours, drain and rinse the cashews in fresh water and place into the blender. Add all remaining ingredients and blend until smooth. Adjust with more almond milk to desired consistency if you prefer it thinner.