DAIRY-FREE PUMPKIN SPICE MAPLE CREAMER
on Oct 11, 2024
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A creamy, refined sugar-free, and dairy-free creamer that will make all of your favorite morning coffees and teas just that much more festive this fall season!
While everyone (myself included) is sad to see summer go, there are so many things to look forward to once the leaves start to turn. It’s the season of cozy soups and chilis, football tailgates, and, of course, all things pumpkin!
A pumpkin spice latte may be the treat you want to indulge in, but the ones from coffee shops like Starbucks are typically loaded with sugar, gums, and other unnecessary ingredients.
Fortunately, you can still enjoy sipping on a festive fall drink with my Dairy-Free Pumpkin Spice Maple Creamer.
Not only is this creamer healthier than the ones at the mainstream coffee shops or those that you can find in the grocery store, but it’s so simple to make too!
It only takes seven ingredients, including water and salt. Simply add everything into the blender and give it a whirl.
In a matter of moments, you’ll be in the fall spirit and sipping on a delicious, fall-inspired, pumpkin-forward beverage. Cheers!
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Ingredients for Homemade Pumpkin Maple Creamer
This creamer is inspired by my viral Creamy Vanilla Cashew Milk, so if you make that regularly then you’ll only need a few other seasonal ingredients.
- Cashews: Choose raw and unsalted so you can control how the final creamer tastes.
- Fresh Cold Water: easy enough.
- Maple Syrup: Add more or less, depending on how sweet you like it.
- Pumpkin Puree: You’re looking for pure pumpkin here, not pumpkin pie filling which is full of sugar.
- Pumpkin Pie Spice: The go-to spice of the season!
- Vanilla Extract: Just a tad to add another depth of flavor.
- Salt: Brings out the natural flavor of the pumpkin.
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Pin ItHow to Make Homemade Dairy-Free Pumpkin Creamer
The night before you plan to make the creamer, soak the cashews in a bowl of water and place in the fridge. If you’re short on time, you can either soak them for 4 hours or boil them for 10 minutes until they’re nice and soft.
Next, strain the soaked cashews in a mesh strainer and discard the soaking liquid. Rinse the cashews until the water runs clear.
Add the rinsed cashews, fresh water, maple syrup, pumpkin puree, pumpkin pie spice, and salt to a high-speed blender such as a Vitamix.
Blend for 2 minutes until nice and frothy!
Store in the fridge in an airtight bottle or container for about a week.
Separation is natural and the creamer will be thicker the next day, so give it a good shake before pouring it into your favorite beverage.
FAQ for Dairy-Free Pumpkin Creamer
Here’s a list of questions that I’m commonly asked about this recipe.
Personally, I love it in coffee or chai, but it’s also good in a matcha latte. Essentially, wherever you would typically use a flavored creamer.
Cashews are one of the easiest nuts to make homemade nut milk with because you don’t need to strain it! You could use almonds, but you’ll need to strain the blended mixture through a nut milk bag. You can also use roasted cashews, but the end product will have a stronger flavor and a less creamy finish.
A minimum of 4 hours, or preferably overnight. If you’re really short on time, you can boil the cashews for 10 minutes first.
Yes, but you will likely need to strain the mixture through a nut milk bag after blending. Otherwise, it can be gritty.
Yes! Separation is completely normal. Simply shake it up before use. Note, however, that grittiness is not normal. This means you either didn’t blend it enough or your blender is not high-powered and you need to strain the mixture before enjoying it.
The creamer will last in the fridge for about a week in a sealed container or bottle. I love these creamer bottles because they’re aesthetically cute and get the job done!
Other Dairy-Free Sips:
- Creamy Vanilla Cashew Milk
- Spirulina Iced Matcha Latte
- Honey Matcha Latte
- Homemade Refined Sugar-Free Chai Concentrate
DAIRY-FREE PUMPKIN SPICE MAPLE CREAMER
Equipment
- Vitamix (or other high speed blender)
Ingredients
- ½ cup soaked raw cashews (see notes)
- 1 ¼ cups water
- 2-3 tablespoons maple syrup (depending on how sweet you like it)
- 1 tablespoon pumpkin puree
- ¾ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Strain the soaked cashews, discard the soaking liquid, and rinse the cashews until the water runs clear.
- Add all of the ingredients (cashews, water, maple syrup, pumpkin puree, pumpkin pie spice, vanilla extract, and salt) to a high-speed blender (like a Vitamix) and blend for 2 minutes until frothy.
- Store in the fridge in an airtight container for about a week. The creamer will be thicker the next day. Separation is natural, just shake and enjoy!
Notes
- Where do I find your creamer bottles?
- How long does it last in the fridge?
- About a week
- Can I use roasted cashews? Almonds?
- You can use roasted cashews but they will have a stronger cashew flavor and a less creamy finish. If you use almonds you will need to strain the blended mixture through a nut milk bag.
- How long do I soak the cashews?
- I soak mine overnight. I suggest a minimum of 4 hours.
- What if I don’t have a high powered blender?
- Strain the mixture through a nut milk bag after blending.
- Is separation normal?
- Yes! Separation is normal. Simply shake it up before use. (Grittiness is NOT normal. This means you didn’t blend for long enough or your blender is not high powered enough and you need to strain the mixture)
