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!
- 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
Adapted from healthyslowcooking.com
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.