Pumpkin Spice Cashew Creamer Recipe 465

Steps:

• Place cashews in a bowl. Cover with water and let soak overnight. Alternately, use the quick-soak method by boiling the water first. Soaking time will be reduced to 20-30 minutes.
• Strain and rinse cashews. Discard soaking water. Add soaked cashews to the pitcher of a blender (preferably high-speed like Vitamix). Add 1 1/2 cups water, 2 tablespoons maple syrup, pumpkin puree, pumpkin pie spice mix, and salt. Puree until completely smooth, about 1 minute on high.
• Taste and add more pure maple syrup if desired. I don't like super sweet coffee creamer, and I find that about 3 tablespoons total is my sweet spot. No pun intended.
• The following step is completely optional, but if you'd like an extra smooth creamer, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth (the nut milk bag is much easier). But I usually skip this step.
• Use the creamer right away, or pour it into an airtight container and refrigerate until ready to use. I stir about 2-3 tablespoons into each cup of coffee. Keeps for about 5 days. It may separate a bit in the fridge; simply give it a shake before using.

Steps:

• In a small 1 1/2 to 2 quart slow cooker add cashews and cooking water. Cook 8 to 9 hours on low or 3 to 4 hours on high. Alternatively you can cook them on the stove in a small saucepan for about 20 minutes over medium heat. I find that the water gets a little murky, so I like to drain the cashews and add fresh water to blend into the creamer. Once you drain the water, add the cashews, 1 1/2 cup water for blending, sugar and spices. Blend until creamy smooth. Add more water if you'd like a thinner creamer - 1 1/2 cup of water makes it thick and it will thicken up more once you put it in the fridge. (Or you could use 1 cup of water first, pull out some of the thick creamer for a pie or ice cream topping - then add the rest for your coffee creamer!) Store in the fridge for up to 7 days.

Steps:

• Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
• Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.