clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
straight on shot of the pumpkin spice latte in a mug

Cashew Pumpkin Spice Latte (Dairy-Free)

  • Author: Allison
  • Prep Time: 8 minutes
  • Total Time: 8 minutes
  • Yield: 1 large or 2 small lattes 1x
  • Diet: Vegan


This cashew pumpkin spice latte, an autumnal riff on cashew coffee, is made with real pumpkin puree, pumpkin spice blend, 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!


  • 1 cup strong brewed hot coffee
  • 1/2 cup non-dairy milk
  • 2 tbsp pumpkin puree
  • 1 pitted Medjool date (may sub 2 tsp maple syrup or raw honey)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/16 tsp ground cloves
  • 1/16 tsp ground allspice
  • 1/16 tsp ground cardamom
  • 3 tbsp raw cashews, soaked (see note)


  1. Start by brewing a cup of strong coffee.
  2. In a small saucepan, whisk together the non-dairy milk, pumpkin, date, and spices over medium heat until warm.
  3. 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.
  4. Pour into one or two mugs and enjoy.


If you forgot to soak cashews, use 1.5 tablespoons of raw or roasted cashew or almond butter instead.

  • Category: Beverage, Breakfast, Snack
  • Method: Blend
  • Cuisine: North American

Keywords: dairy-free healthy pumpkin spice latte, pumpkin spice cashew latte