Oct 12, 2011

Pumpkin YUM

Mmmmm try this yummy vegan milk shake recipe this Fall!
1/2 cup toasted pecan pieces
Enough soymilk to cover the pecans and make 1 1/2 cups, soak overnight (almond milk also works well)
1 cup pumpkin puree, frozen in ice cube trays
1 teaspoon pumpkin pie spice
1/4 cup maple syrup
2 teaspoons black strap molasses
A pinch of salt

Place all ingredients in blender and blend until smooth and creamy. Serve.

VoilĂ ! This recipe will make 3 cups of shake, which is about 2 large servings or 3 to 4 smaller ones. You may want to make more since everyone will want seconds!

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