This Pumpkin Spice Cashew Latte is the perfect healthy warming autumn drink. Whole cashew nuts are blended with pumpkin and spices for a quick dairy-free latte.
Suitable for paleo, vegan, plant-based, gluten-free and refined sugar-free diets. Loaded with heart healthy cashew fats and nutrients from the spices. One glass counts towards your daily fruit and veg portions with the cashew nuts and pumpkin.
Pumpkin Spice Cashew Latte Recipe
- Total time: 0h 20m
- Yield: 2 mugs
- Calories: 260 cal
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- ½ cup / 75g Cashew nuts
- 3 tbsp cooked Pumpkin
- 1-2 shots Coffee / Espresso
- 1-2 tbsp Maple syrup or Coconut sugar
- ¼ tsp Cinnamon
- ¼ tsp Ginger
- ¼ tsp Five Spice
- ¼ tsp Turmeric
- pinch of Black pepper
- 1½ cup / 350 ml Water
- If using fresh pumpkin dry roast the skinned and de-seeded pumpkin for 40-50 mins at 230C / 450F until it starts to go golden.
- Place half of the water in a blender with everything else.
- Blend until smooth and slightly warm.
- Pour into 2 mugs and top-up 50 / 50 with freshly boiled water.
Pumpkin Spice Cashew Latte Video
I roast my pumpkin dry in the oven to make a sweet caramelised pumpkin sauce. But you can use any cooked pumpkin that you like. If you do use shop bought then choose a brand that doesn’t have added sugar for a healthy pumpkin latte.
The concentrate will last several days in the fridge. Mixing 50 / 50 with boiling water creates a warm beverage that is ready to drink straight away. For a really hot drink you may want to heat in a pan.
Five spice is a mixture of star anise, fennel seeds, cloves, cinnamon and Szechwan peppercorns. It’s different to all spice as this is a variety of dried berry. You can substitute with just the spices from the five that you like. I like to always add at least fennel, cloves, and star anise – but remember a little goes a long way.
Just the concentrate alone for this is delicious. You can make it into a frosting by adding just enough water to let the blender do its job.
This can also be made raw if you don’t cook the pumpkin and mix with warm rather than just boiled water. It won’t have quite the sweet almost caramel flavor but is still a tasty warming drink.
To make caffeine free use a coffee substitute like roast chicory root. This is what I actually used in the recipe for the video here. Use normal cold brew coffee or espresso for a traditional latte flavor.
With my Tumeric Ginger Cookies several people commented that black pepper was needed for absorption. I’m not really sure if that is true as I was under the impression that just fat was needed as the vitamins are fat soluble – so the cashews should be enough. But anyhow I’m adding a pinch of black pepper to this as the flavor does work well here.
If you can’t get hold of pumpkin then use another squash such as butternut squash.
I’m not using any plant based milk in this recipe as I make my own by blending fresh cashew nuts. This means none of the nutrients are lost when you separate the pulp and all the fiber remains. Most shop bought plant milks contains just a couple of percent of the nut or seed they are named after.
You can replace the cashews with pretty much any other nut or seed but unless they’re macadamia nuts it’s advisable to blend first then separate the pulp. See my seed milk recipes for more information on this.