Greetings to my favorite little corner of the internet, on our first day of October! October has felt like such a long time coming… it seems I have been living in October since September and now I am a bit confused as to how I will live my life in the present now?? But alas, I have learned in my 31 years of life that not much of life can be left to question after a big hot cup of coffee. Which leads me to my next question… how is this my first ever post about coffee?
Coffee Everything
To say I’m obsessed with coffee is an understatement. I love the shops, the smells, the sounds of the machines, the baked goodies and of course the good conversations! Just pop on your favorite sweater and call a friend to feel the experience of fall goodness. That’s why today I’m excited to share my simple Vegan Pumpkin Spice Creamer.
Cashews Req’d
This recipe features 4 basic ingredients with one process: blending. No cooking required! Since it is essentially a cashew milk base the only part that takes a little patience is softening the cashews to blend. This is optional but makes such a difference in the texture of the creamer. And I love creamy, so I softened them overnight but just a few hours will do the creamer some good.
No Gum
Honesty, this was my first time making a nut milk and I’m surprised at how easy and budget friendly it was! Making this cashew milk based creamer at home means I can use real ingredients and leave artificial chemicals in the dust. Like guar gum. Ever noticed how all creamers and nut milks have guar gum in it? It just sounds gross to me..! Enough chatting, let’s get whipping up this delicious creamer for your perfect cup of Autumn.
You Will Need:
1/2 cup cashews raw (softened)
2 cups water (try 1/4 cup less water for the extra creaminess factor)
2 tablespoons pumpkin puree
1 tablespoon pumpkin pie spice
3 dates pitted (use 1 more if you like your creamer extra sweet)
Pinch of salt
How To:
Step 1: Soften cashews by placing in a bowl and covering with water. Let soak for 5 hours or overnight. Drain water and rinse cashews until the water runs clear.
Step 2: Place softened cashews in blender with pitted dates, pumpkin pie spice, pumpkin puree, and salt. Blend on high until smooth, taking breaks to stop and scrape down sides.
Step 3: Place a fine mesh strainer or cheese cloth over a large bowl and pour blended ingredients inside bowl using a spatula to press down. There should be fine ingredients like unblended cashew bits then get left behind in strainer. Now the creamer is smooth!
Step 4: Place smooth creamer into a lidded jar like a mason jar with label dated 4 days from now. Enjoy immediately and place remaining in fridge.
And that’s it! What’s also fun is that my kids enjoy this stirred into a warm cup of cocoa to have a cup of coffee just like mama.
Now tell me, are you ready for all that this season has in store? Join the conversation here or on my Instagram here! Also, check out my Pinterest here because I’m pinning like crazy hunting for the best (and most fun) ideas across the globe! Hope you guys love this one, until next time.
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