Spiced Pumpkin Nondairy Creamer Recipe
When days get shorter and cooler, add a healthy and delicious seasonal flavor to your cup of coffee or tea.
Bonus use: Try it in your oatmeal instead of milk!
½ cup raw cashews
½ cup warm water
1 cup unsweetened soy milk (or milk of choice)
¼ cup + 1 Tbsp. pumpkin puree (not pumpkin pie filling)
½ Tbsp. maple syrup
½–1 tsp. pumpkin pie spice
½ tsp. vanilla extract
- Soak cashews in warm water for at least 30 minutes.
- Add cashews with soaking water to a high-speed blender (a regular blender will work, too, but will take longer), and blend on high until smooth.
- In a large bowl, whisk together cashew mixture and remaining ingredients until combined.
- Refrigerate and shake before using. Use within a week.
Makes about 2 cups (16 servings).
Approximate nutrition information per serving (2 Tbsp.):
2 grams fat
1 gram protein
2 grams carbohydrate (1 gram sugars)