Vegan Pumpkin Spice Cream/Smoothie

Autumn brings magic. We’ve gotten our first taste of my favorite time of year, and lately things are falling into place. The magazine debuted on Friday, September 16. I’m getting my feet under me at work and finding a routine. We’re starting to get the house well into order. (Of course, now that I say this, the website will crash, I’ll get blindsided at work, and a tornado will hit our house.) (Edit: Close. I got sick. I’m afeared of my workload come Monday.)

Part of this magic is happening in the kitchen. I spent much of Labor Day weekend cooking up recipes for the magazine, and it went beautifully. Understandably, that led to overindulgence and kitchen fatigue, so following weeks have involved lots of fresh green salads, healthy-ish canned soups, and smoothies.

I was ready to switch up the banana-peanut butter smoothie I’ve had every weekday morning for the last two weeks, so I got out the remainder of my pumpkin from the truffles (!) I made for the magazine. I hadn’t soaked any raw cashews for cream, but figured I’d let the Blendtec handle it. I tossed everything in and ran the blender on the Whole Juice setting to make sure everything got obliterated.

When I opened the blender, I was shocked.

I had pudding. Gorgeous, delicious, pumpkiny custard. The light goo would be perfect in a pie shell (if a bit loose) or a trifle.

As I was in a hurry, I poured in a little more milk, added ice, and hit the smoothie button. It was GLORIOUS.

Tonight, I found myself ravenous with few WW points left. I decided to try the pudding and smoothie again to see if it worked or if it was a fluke. Folks, we have a winner.

A few disclaimers…  I don’t know how other blenders will handle the cashews. Please report back and let me know. Also, my sweet tooth has adjusted a little lately, so this smoothie/pudding is plenty sweet for me. If it’s not sweet enough for you, I recommend adding a teaspoon of maple syrup, or maybe molasses. When I get a major sweets craving, I’ll try this and let you know how it works out.

Give it a whirl.

Vegan Sugar-Free Pumpkin Pudding

½ cup canned pure pumpkin
1.5 cups unsweetened vanilla almond milk
2 tablespoons raw cashews
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
dash cinnamon
dash ginger
dash salt

Blend ingredients on whole juice setting (or until completely smooth and whipped). Taste. Adjust spices and add sweetener if necessary.

*For smoothie: Once you have the pumpkin cream, add another half cup of almond milk and a large handful of ice. Blend on smoothie setting.

5 WW P+

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