Dairy-Free Pumpkin Creamer
If you're a fan of pumpkin spice lattes or pumpkin creamer, then you'll love this! I MUCH prefer to make stuff like this at home because I know exactly what's in it and can control how sweet it is. It also allows me to enjoy my favorite foods without feeling crummy!
13 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 145 |
| Fat: | 7 g |
| Carbohydrates: | 20 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 67 mg |
| Fiber: | 2 g |
| Sugars: | 15 g |
| Calculated for total recipe. | |
by Pooja Parikh
Serves: 8-10
Ingredients
- 1 cup1 cup1 cup Raw Cashews
- 444 Medjool Dates, pitted
- 2.5 cups2.5 cups2.5 cups Water
- 1/4 cup1/4 cup1/4 cup Pumpkin Purée
- 1/4 tsp1/4 tsp1/4 tsp Salt
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice, (or cinnamon)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil enough water to fully submerge cashews & dates, then carefully pour over cashews and dates with a pinch of salt.
- Soak for 10 minutes.
- Drain and rinse cashews and dates.
- Add to a high speed blender with remaining ingredients and blend on high speed for 3 minutes or until smooth.
- Add to coffee, tea, or even froth up and add to milk for pumpkin spice milk (a fun treat for kids and adults alike).
Notes
Keeps in fridge for 5-7 days!
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