foam and cinnamon topped latte, two mugs in photo
How to Make...

Cashew Pumpkin Spice Latte

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.

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Diet: Vegan
  • Yield: 2 medium mugs 1x
  • Scale:


  • 1 cup strongly brewed coffee (I used fresh & hot)
  • 1/3 cup cashews* – raw or unsalted roasted
  • 2 large medjool dates, pitted (omit if following Whole30)
  • 3 TBS pumpkin puree (canned pumpkin)
  • 1/2 tsp pumpkin pie spice
  • 2/3 cup cashew milk**, room temperature or slightly warmed


  1.  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.
  2. Add cashew milk and blend again for another minute (depending on how strong your blender is) until really smooth.
  3. Transfer to mugs, top with pumpkin spice and enjoy!

Recipes Notes:

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 5 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

Nutrition Information:

  • 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