Gluten-Free · Plant Milk · Pulp Recipe

Creamy Cashew Cinnamon Pumpkin Milk and Pumpkin Panna Cotta

Indulge in the delightful flavors of autumn with our Creamy Cashew Cinnamon Pumpkin Milk and Pumpkin Panna Cotta!


For the Milk:

  • 1/2 cup cashew milk (made with Milky Plant)
  • 1 tsp cinnamon powder
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract

For Pumpkin Panna Cotta:

  • 1 1/4 cup cashew cinnamon milk
  • 3 tbsp pumpkin puree
  • 1 tbsp cashew milk pulp  (after processed by Milky Plant)
  • 2 tsp agar agar powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract


For the Milk:

  1. In a saucepan, combine 1/2 cup cashew milk, 1 tsp cinnamon powder, 1 tbsp maple syrup, and 1/4 tsp vanilla extract.
  2. Heat the mixture, stirring occasionally, until it's warm and well-combined.
  3. Pour the creamy cashew cinnamon pumpkin milk into a glass and serve.

For Pumpkin Panna Cotta:

  1. In a saucepan, add 1 1/4 cup of cashew cinnamon milk, 3 tbsp pumpkin puree, and 1 tbsp cashew milk pulps. Bring this mixture to a boil.
  2. Once it's boiling, add 2 tsp agar agar powder, 1/4 cup maple syrup, and 1 tsp vanilla extract to the saucepan.
  3. Whisk the mixture continuously until the agar agar is completely dissolved, and let it simmer for approximately 30 seconds.
  4. Gently pour the panna cotta mixture into molds of your choice.
  5. Transfer the molds to the refrigerator and let them solidify for about 2 hours.
  6. Once the pumpkin panna cotta is set, remove it from the molds, and it's ready to be served.

Creamy Cashew Cinnamon Pumpkin Milk

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