Caramel Pumpkin Cashew Mylk

Caramel Pumpkin Cashew Mylk

Caramel Pumpkin Cashew Mylk

Got Mylk? You will never want to go back to store-bought milk ever again after making your own! Knowing it's clean and healthy can bring so much peace of mind. Plus, it tastes delicious! Add some Chocolate or Vanilla Magic to give it flavor.


Caramel Pumpkin Cashew Mylk
5 cups cold water
½ cup cashews, unsoaked
1 scoop Vanilla Magic
1 Tbsp. coconut cream
1-2 Tbsp. Magic Caramel Sauce
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin spice
¼ cup pumpkin puree
Add in any optional sweetener


Magic Caramel Sauce
1 Almond milk or plant milk, creamer of choice
¾ cup coconut sugar
1 Tbsp. Vanilla Magic
1 Tbsp. cornstarch
Pinch Himalayan salt



  1. For Mylk: using an Almond Cow, pour 5 cups of cold water until you reach the max line.
  2. Pour your vanilla extract and caramel sauce into the water.
  3. Then in your filter basket, place the remaining ingredients. Attach the top.
  4. Plugin your Almond Cow. Press the Cow start button. (It will be done in 1 min after its three automatic stages. It will stop flashing when it's ready.)
  5. Pour into a glass or jug. 
  6. For Caramel Sauce: In a small pot, add the almond milk, coconut sugar, Vanilla Magic & cornstarch. Heat over medium heat, stirring constantly.
  7. Once mixture gets bubbly, set the heat to low. Let it simmer for 5 minutes while stirring frequently. Add in Himalayan salt.
  8. Remove from heat, cool down.
  9. Drizzle over your homemade mylk, and enjoy!


      For more recipes, nutrition tips and plant-based lifestyle hacks, check out our Ultimate Plant-Based Starter Kit (it’s free!).

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