Pumpkin Spice Cashew Coffee Creamer (Vegan, Paleo)
This ultra creamy pumpkin spice coffee creamer is the perfect addition to your cozy fall coffees and lattes. It's made in a blender with just a few ingredients, is bursting with flavor, and perfect for vegan, dairy-free, whole 30, and paleo diets!
Ingredients
Cashew-based version
- 1 1/2 cups filtered water
- 3/4 cup raw cashews
- 2 tbsp pumpkin puree
- 1 tbsp pumpkin spice *You can start with 2 tsp and add another if you don't like it with too much spice.
- 3 dates or 2-4 tbsp maple syrup *I like to use 1-2 dates & 1-2 tbsp maple syrup. Up to you!
- 1 1/2 tsp vanilla extract & good pinch of sea salt
Nut-free version
- 1 cup Nutpods creamer, half and half, or dairy-free half & half
- 1/4 cup pumpkin puree
- 1/2-1 tsp pumpkin pie spice
- 3 tbsp maple syrup *more if needed
- 1 tsp vanilla extract & good pinch sea salt
Instructions
- I like to start by soaking my cashews in hot water for 15 minutes. If your blender isn't super high-powered, I highly recommend doing this! Simply add the cashews to a small pot and cover them with water. Place on the stove on medium-high and let the water come to a boil. Turn off the heat and let them soak for 15-20 minutes. Then drain the water, then use the cashews.
- Add all of the ingredients to a high-powered blender and blend for a few minutes until super smooth. You may need to scrape down the sides and blend again to make sure there aren't any chunks of cashews!
- Taste the creamer & adjust as you'd like (more pumpkin spice, more sweetener, etc.). If the creamer is too thick for your liking, simply add a little extra water, but this is meant to be thick!
- Stir 2-3 tbsp into each coffee. Can be used in iced or hot beverages! Sometimes i'll even add a few tbsp to my chia pudding or fall smoothies!
- Store in an air-tight container in the fridge for up to 5 days! Separation is natural, just shake before use!
Nut-free version
- Simply blend everything in a blender, then store in a container in the fridge! Shake before use.