Thick and creamy Cashew Pumpkin Spice Latte! Made with cashews, extra strong coffee (or use espresso!), pumpkin pie spice and real pumpkin. Vegan, paleo, and no added sugars. The perfect seasonal pick-me-up.
Currently completely bundled up in a thick blanket, heating pad under my back and sipping on this warm Cashew Pumpkin Spice Latte. Oh yesss.
Give me all the cozy blankets, warm drinks, Harry Potter marathons and I am good-to-go. I guess fall isn’t so bad after all, eh?
I don’t know why I insist on letting our house be cold enough where I need to get the heating pad out. Does anyone else do this? Actually, I KNOW people do this. A Michigan-based Facebook group I am in asked what people (in Michigan) keep their thermostats set to in the winter. The most popular answer seemed to be between 65º-68ºF. Ours is currently set at 66º so I felt pretty good that I wasn’t crazy setting our thermostat so low. Unfortunately for Mr. FMK he grew up in a house with a wood burning stove, so I think anything below 75º for him in the winter time feels cold. Granted he does spend quite a bit of time outside working… either way, I say “Bundle up, buttercup!”
Okay, I don’t actually say that but I am totally saying that to him next time he complains that our house is too cold.
And then I’ll tell him to make a warm drink 🙂
His choice would be black coffee or hot chocolate. But my choice would definitely be this new
Cashew Pumpkin Spice Latte
When Pinch of Yum shared a recipe for cashew coffee I had an “oh em gee” moment. A moment that went something like me gasping and saying to myself “OMG. Not only do I love cashews and coffee but I also love that mug she is using which means I must make this ASAP.” All said in one breath, of course. And I was definitely swayed by the pretty turquoise mug. Surprise, surprise.
So I thought I’d share a little seasonal take on this up and coming trend that is cashew coffee. Just you wait, cashew coffee is going to take over 2018. Mark my words.
Anyways, this seasonal version legit tastes like a PSL – well, to me at least. I actually haven’t had a Starbucks PSL this season but now that I’ve got this cashew pumpkin spice latte to make at home, I think I am all set! This version is rich, creamy, made with real pumpkin and sweetened naturally with dates!
WHAT YOU NEED
cashews (raw or unsalted roasted)
pumpkin pie spice
pumpkin (canned or purée)
dates (omit if following Whole30)
extra strong brewed coffee (or espresso)
And then everything is just getting thrown into a high-powered blender and that is it! I kid you not, my friends. It’s basically magic.
I used my Ninja blender and thought the cashews blended down just fine. I probably blended for 2-3 minutes total, taking little breaks in between. If you have a Vitamix or Blendtec, you could possibly get away with less time but honestly I am not super familiar with how all the blenders compare. I’ve just heard Vitamix is boss and while I love my food processor, I am still contemplating on getting a Vitamix. Does anyone have one?!
This Cashew Pumpkin Spice Latte is legit.
And it’s actually quite filling, thanks to the (healthy) fats from the cashews. Plus a little does of beta carotene from the pumpkin… I mean we’re talking legit healthy PSL, am I right? Half-kidding 🙂
- Add coffee, cashews, pitted dates, pumpkin puree and pumpkin pie spice to high-powered blender. Blend on low for about 20 seconds, then medium for another 20 seconds, and then high for 20 seconds. Mixture will be fairly thick.
- Add cashew milk and blend again for another minute (depending on how strong your blender is) until really smooth.
- Transfer to mugs, top with pumpkin spice and enjoy!
*I did not soak cashews beforehand, but if you’re working with a blender that isn’t as powerful, you may want to soak in boiling hot water for 30 minutes. **feel free to sub non-dairy milk of choice If you have leftovers, store in glass jar with lid for 1-2 days. Reheat on stovetop and re-blend if looking for a frothier latte. Inspired by Pinch of Yum’s Unbelievably Good Cashew Coffee
- Serving Size: 1/2
- Calories: 190
- Sugar: 18g
- Sodium: 61mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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