Pumpkin Spice Creamer (Dairy-Free)
Servings: 15
Ingredients
- 1 cup raw cashews
- 2 large dates (pits removed)
- 3.5 cups filtered water
- pinch of sea salt
- 2 tbsp pumpkin puree
- 3 tsp pumpkin pie spice
- 2 cinnamon sticks (optional)
Instructions
- Begin by making the cashew milk. Soak the cashews and dates in 1 cup boiling water. Soak for at least 15 minutes.
- Drain the water. In a high powered blender, add the cashews, dates, and 3.5 cups of filtered water with a pinch of salt. Blend until smooth and creamy. This may take up to 2-3 minutes.
- In a small - medium sized saucepan, add the cashew milk, pumpkin, pumpkin spice, and cinnamon sticks. Cook over medium high heat while whisking until the mixture begins to bubble. Reduce the heat to low, and let simmer for another 2-3 minutes.
- Transfer the mixture to a glass jar with a lid and store in the fridge for up to 1 week. When ready to use, add 1-3 tbsp to your coffee.
Nutrition
Calories: 53kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg