Vegan Cashew Pumpkin Spice Creamer

It's my favorite time of the year, Fall, Autumn, whatever you love to call it. 

It's not just that it's my birthday, My Mom's, and my youngest Daughters (Halloween Baby) It's also, sweater weather, boot season, beautiful colors everywhere, comfort food, apple picking, pumpkin carving, and I could go on and on.

There are two types of Fall lovers. Pumpkin spice embracers and the people who say "What? Pumpkin spice in August" Well I managed to to wait until September but I fully admit to being a PS embracer.

This creamer is delicious, quick to make, and has all good for your body ingredients. It's not full of unhealthy oils, artificial sweeteners, and emulsifiers. So there is no guilt with this seasonal pleasure. It has just 5 ingredients and is easy to make.

What You Will Need

1 Cup of cashews

2 Cups of water

2 Medjool dates, pitted

1 Tbsp. of pumpkin spice

1 Tsp. of vanilla

What You Need To Do

-Combine all ingredients in a high speed blender and mix on high for a minute or two. Longer if you don't have a high speed blender.

-Run the liquid through a nut bag to remove any larger pieces. If you don't have one, it's OK, you just my have some larger pieces in the mix, no biggy.

-Store in a jar that you are able to shake before use. Because there are no emulsifiers in the creamer it will separate a little and you will have to shake before using. Canning jars work well.

-Store in the fridge for up to 5 days and enjoy!

Xo, T

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New exciting cooking club alert! 

Next month is the start of an exciting new membership I'll be offering. 

I'll be teaching everything plant-based cooking and living, batch cooking, and meal planning. 

There will also be educational workshops, self-care tips, and stress relief techniques along with monthly group coaching calls. That's right, your own personal health coach! 

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See you on the inside:)

Xo, T

 

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