Who is in love with fall flavors? Please, tell us because we need to know if you enjoy these raw vegan renditions of fall recipes. You can always leave your opinions in the comments. We want to know what you enjoy so that we can keep bringing you amazing flavors!
The great flavors of fall include pumpkin, ginger, cinnamon, allspice, and nutmeg. How can you not put pumpkin spice on everything? Well, maybe not everything, but the pumpkin spice blend lends itself to a variety of different recipes. People add pumpkin spice to puddings, ice creams, baked goods, smoothies, and energy balls, but what about adding it to homemade almond milk?
First of all, everyone should be making their own plant-based milks. All you need is a blender and a nut milk bag or cheesecloth and you are good to go. Most store bough plant-based milks contain thickeners, water, and other chemicals that may increase inflammatory markers in the body. When you make your own, you don’t have to worry about all of those harmful ingredients.
Homemade almond milk is actually much creamier than store bought varieties. Plus, it is a blank canvas if you want to add extra flavors to it. This homemade almond milk gets a pumpkin spice flavor injection, and we couldn’t be more excited for you to taste it.
- Prep Time:10m
- Total Time:10m
- 1 c raw almonds (soaked in water overnight)
- 4 1/2 c filtered water
- 2 Medjool dates, pitted
- 1 tsp. cinnamon
- 1 tsp. alcohol-free vanilla extract
- 1/4 tsp. ginger powder
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- dash of ground clove
- After soaking the raw almonds in water overnight, strain and rinse well.
- Add the soaked and rinsed almonds and the rest of the ingredients to a high-speed blender and blend until you don\'t see any large chunks of almonds or dates.
- Pour the liquid through a nut milk bag over a bowl to strain the liquid.
- Seal up the pumpkin spice almond milk in a glass jar and store it in the fridge to keep fresh. Consume within 3 days for optimum freshness.