This cashew pumpkin spice latte, an autumnal riff on cashew coffee, is made with real pumpkin puree, pumpkin spice, coffee, cashews, and non-dairy milk, and it’s date-sweetened. Ditch the sugar-laden cafe-bought version and opt for a healthy homemade PSL instead!

Hello and happy Monday! I hope your week is as enjoyable and fulfilling as can be. 🙂 Today, I have a healthy cashew pumpkin spice latte recipe for you. This post is going to be short and sweet, as I have a fair amount of midterm papers and exams that I am in the midst of studying for. I should be back to my wordy self by the end of the week! 😉

If you’ve been on the foodie internet for awhile, you have probably heard of cashew coffee, and maybe you’ve even tried it. It involves blending soaked raw cashews, coffee, and a little bit of sweetener in a blender until creamy and frothy. In essence, it’s a healthy homemade latte that’s dairy-free and doesn’t require any fancy equipment. It is really good, and I have created one riff on it already, with this Spicy Mexican Cashew Mocha recipe. This time around, I’ve created a pumpkin spice latte version. It’s delicious, healthy, and the perfect energizer before a morning workout or an afternoon pick-me-up. As a bonus, it doesn’t take very long to make. You just need to remember to soak some cashews in boiling water for 45 minutes beforehand.

ingredients you’ll need

Strong brewed coffee, non-dairy milk, pumpkin puree, a Medjool date, cinnamon, ginger, nutmeg, cloves, allspice, cardamom, and raw cashews.

instructions

Start by brewing a cup of strong coffee.
In a small saucepan, whisk together the non-dairy milk, pumpkin, date, and spices over medium heat until warm.
Add the coffee, milk mixture, and cashews to an upright high speed blender. Loosen the lid to allow steam to escape and blend for 30 seconds, or until ultra creamy.
Pour into one or two mugs and enjoy.

Do I need a high speed blender to make this?

I recommend using a Vitamix or Blendtec to make this cashew latte, for two reasons. First, the blender jar is completely sealed at the bottom, so there will be no leakage. Blenders I’ve owned previously have a base that screws on to the jar, which I wouldn’t recommend using. Second, a high speed blender is the only thing that can really blend the cashews into a smooth, creamy drink. If you don’t have a high speed blender, I would recommend using 1.5 tablespoons of cashew butter or almond butter instead of the raw cashews. This will ensure a totally smooth and creamy drink.

more healthy warm drink recipes

I hope that you love this cashew pumpkin spice latte! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo on Instagram, tag @upbeet.kitchen and #upbeetkitchen so that I can see.

Enjoy!