Pumpkin Spice Cashew Creamer

 Cashew cream has long been my favorite vegan coffee cream substitute, and I love spicing it up for the holidays. With just the right amount of pumpkin pie spice, and maple syrup for sweetness, this pumpkin spice creamer is sure to be a new seasonal favorite!

Cashew cream has long been my favorite vegan coffee cream substitute, and I love spicing it up for the holidays. With just the right amount of pumpkin pie spice, and maple syrup for sweetness, this pumpkin spice creamer is sure to be a new seasonal favorite!

Ingredients:

  • 1/2 cup cashews

  • 1 and 1/2 cups water

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 2 teaspoons pumpkin pie spice

Instructions:

  1. Soak cashews in hot water for several hours, or cover in water in a microwave safe container, and microwave for 3 minutes.

  2. Add drained cashews, 1 and 1/2 cups of fresh water, and remaining ingredients to a high speed blender or food processor. Blend on high until the mixture is completely smooth.

  3. Store creamer in the fridge for up to a week in an airtight container. The creamer will separate as it settles in the fridge. This is normal, so just give it a good shake before using.