Cashew and Pumpkin Spice Horchata
1-1/2 cups dry-roasted, unsalted cashew pieces
5 cups filtered water
1/3 cup pumpkin puree
1/3 cup agave nectar
1-1/2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Place cashew pieces and water in a blender and puree for 2 minutes. Set aside and allow to soak for 8-10 hours.
After soaking, blend mixture a second time for 2 minutes.
Using a fine mesh strainer or nut milk bag, strain mixture into a large bowl, discarding any solid pieces.
Stir in remaining ingredients and mix until combined. Serve over ice.