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Pumpkin Spice Cashew Creamer


The pumpkin spice refers to a blend of spices you use in pumpkin pie. My other pumpkin lattes include pumpkin in their ingredients, so I thought I needed to make one with no pumpkin too. This recipe is especially for those of you who are not pumpkin-in-your-coffee kind of people. Now everyone can revel in pumpkin spice season!

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Rate this recipe 4.6/5 (98 Votes)


  • 1 cup raw cashews
  • 1 1/2 cups water, for cooking another 1 1/2 to 2 cups water, for blending
  • 1/4 cup plus 2 tablespoons coconut sugar (or your sweetener of choice, to taste)
  • 2 teaspoons to 1 tablespoon cinnamon, to taste
  • 2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • pinch salt, optional


Servings 2
Adapted from


Step 1

In a small 1 1/2 to 2 quart slow cooker add cashews and cooking water. Cook 8 to 9 hours on low or 3 to 4 hours on high. Alternatively you can cook them on the stove in a small saucepan for about 20 minutes over medium heat.

I find that the water gets a little murky, so I like to drain the cashews and add fresh water to blend into the creamer. Once you drain the water, add the cashews, 1 1/2 cup water for blending, sugar and spices.

Blend until creamy smooth. Add more water if you’d like a thinner creamer – 1 1/2 cup of water makes it thick and it will thicken up more once you put it in the fridge.

(Or you could use 1 cup of water first, pull out some of the thick creamer for a pie or ice cream topping – then add the rest for your coffee creamer!)

Store in the fridge for up to 7 days.

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