Blended Cinnamon, Pumpkin Seed & Cashew Milk


  • 1/2 cup of raw cashews
  • 1/2 cup of raw pumpkin seeds
  • 2 pitted medijool dates
  • 1 tsp. of cinnamon
  • 3 cups of clean, filtered water


  1. Soak the raw cashews and pumpkin seeds for 4 hours. Once the time is up, strain the them from soaking water, and give them a good rinse off.
  2. In a blender, add soaked cashews, pumpkin seeds, pitted dates, cinnamon, and fresh water.
  3. Blend all ingredients on high speed for 60 seconds.
  4. Pour mixture from blender through a nut milk bag over a bowl, and gently squeeze the milk from the bag. 
  5. Store in a large mason jar in the refridgerator for up to 4 days.