Pumpkin Spice Coffee Creamer {dairy-free, sugar-free}

Hello!

Today I’m sharing my dairy-free, sugar-free coffee creamer that is flavored with pumpkin spice!

I don’t know about you, but I’m always disappointed by the pumpkin spice coffee creamer options at the store. Even the dairy-free ones have quite a bit of refined sugar in them. So this year I’m making my own! And the good thing is that it’s super easy.

If you’ve made my cashew milk before,  you know that making your own nut milk with cashews requires NO straining and you literally just blend the nuts in filtered water and you’re ready to go!  I make this cashew milk a bit thicker than usual since it’s a creamer.

I’m all about enjoying cookies and treats for special occasions, and there are times when it gets super busy around here and our diet goes a bit off track; but for the most part, I try my best to eat mostly vegetables and cut out refined sugars. I always feel so much better eating whole foods! But you shouldn’t have to skimp on luxurious items - like pumpkin flavored frothy coffee just because you want to ditch the sugar and additives.  I add three whole dates to this to make a sweeter creamer, but feel free to decrease to 1 or 2.

Every morning I add some of this creamer to coffee and froth up! I recommend this or this hand frother from Target.

milk (2 of 11).jpg
milk (6 of 11).jpg

Pumpkin Spice Coffee Creamer {dairy-free, sugar-free}

  • 3/4 cup raw cashews

  • filtered water (3 3/4 cups, divided)

  • pinch of salt

  • 1/2 cup canned coconut cream (or the thick top part of full-fat canned coconut milk)

  • 3 Medjool dates, pitted

  • 1 teaspoon vanilla extract

  • 3/4 tsp. ground cinnamon

  • 1/2 tsp. pumpkin pie spice

Instructions:

  1. Make a thick cashew milk: Soak raw cashews in 2 cups filtered water and a pinch of salt for at least 4 hours or up to overnight. Drain and rinse.

  2. In a high-speed blender, blend the cashews with 1 3/4 cups filtered water.

  3. Add in the remaining ingredients and blend until totally smooth.

  4. Store in a jar in the fridge for the week. Add to coffee, froth and enjoy!

BreakfastAnna BeckRecipes