The Hopeful Herbivore

September hits and give me all things pumpkin. I created this to fill that "I need pumpkin pie" craving. It feels and tastes decadent, but it's totally healthy. Packed with pumpkin, chia, and cashews -- with no processed, white sugar or dairy. Note: I get my chia seeds, walnuts, rolled oats, canned pumpkin, etc all from Thrive Market . So many WFPB staples right to your door. You can just eat the chia pudding, but putting it in a glass with the other ingredients as a layered parfait is just over the top and soooo good. This will be layers of chia pudding, cashew cream, and then an oat and walnut crumble. Pumpkin Chia Pudding Ingredients: 15 oz can of pumpkin (plain pumpkin, NOT pie filling) 1 1/4 cups of plain oatmilk (you can sub any preferred non-dairy milk, but oat has a natural sweetness that works here) 1/4 cup chia seeds 2 tsp maple syrup (can adjust as needed) 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg (note: you can use pumpkin pie spice in place of indiv

Guys.. this stuff is addictingly good. Use it like you would whipped cream. You can eat it like pudding if you want to -- no judgment. Note: I hiiiiighly recommend a 'serious' blender for this. In general, a high speed blender (Vitamix, Blendtec, etc) is invaluable for eating WFPB. But, you can absolutely try this in other blenders/food processors. In that case, you MUST soak the cashews for a long time to get the best results. Ingredients:  1 cup raw cashews 4-5 medjool dates (pit removed) 2 teaspoons vanilla extract 3/4 cups of water (gradually adding more if needed) First, bring a few cups of water to a boil in a small saucepan. Then turn off heat, and add cashews to the water. Cover with lid and let sit for at least 30 minutes. If not using a high-speed blender, let them soak for 2+ hours. Drain cashews and place in blender with all other ingredients. Blend until creamy and smooth. If too thick, gradually add spoonfuls of water and keep blending. And that's it. Now use