This Healthy Vegan Pumpkin Spice Latte is delicious, dairy-free and guilt-free—made with cashew milk, real pumpkin, maple syrup and warm pumpkin pie spice.
This cozy latte is a simple way to bring autumn flavors into your kitchen. The recipe uses homemade cashew milk for a creamy, neutral base that blends perfectly with pumpkin puree and a touch of maple syrup. For best results, prepare fresh nut milk at home—it’s smooth, naturally sweet and free from additives.
Making nut milk at home is easier than you might think. You can use cashews, almonds, oats, hemp seeds or other ingredients to create the texture and flavor you prefer. Homemade milk works great in lattes, smoothies, baked goods and savory dishes.
The possibilities with homemade milks are endless: use them in coffee, tea, soups, curries, dips, spreads, and desserts. Leftover nut pulp can also be repurposed in cookies, energy balls or baked goods to reduce waste.
This pumpkin spice latte is perfect for cool mornings or as a festive treat during the holidays. It’s warming and well-spiced without heavy dairy—an easy, comforting drink to share with friends and family.
How to Make Healthy Vegan Pumpkin Spice Latte
This version uses cashew milk for a silky texture. If you prefer another plant milk, adapt the method accordingly. If you make your own nut milk, you’ll get a fresher flavor and better creaminess compared with store-bought options.
To prepare cashew milk from raw cashews: blend 1 cup raw cashews into a smooth butter or paste, then add 4 cups (1 liter) water and blend again until fully combined. You can use a high-speed blender or a nut-milk appliance. Reserve about 1 cup of the milk for the latte and refrigerate the rest for up to 2 days.
Assemble the latte using freshly brewed coffee, pumpkin purée, pumpkin pie spice, vanilla extract, maple syrup and a pinch of salt. Heat the mixture gently so the flavors meld without boiling.
Combine all ingredients in a saucepan, keeping ½ cup of cashew milk aside for whipping. Stir well and warm over medium heat until hot but not boiling. While the latte warms, heat the reserved ½ cup cashew milk and whisk until frothy, using a hand mixer or a whisk for a light foam topping.
Pour the spiced coffee mixture into mugs, top each serving with whipped cashew milk and finish with a sprinkle of cinnamon. Serve immediately and enjoy the warm, balanced flavors of pumpkin, spice and maple.
If you plan to gift homemade milks or nut butters this season, package them in jars with simple labels for a thoughtful present. Fresh, allergy-friendly foods make appreciated gifts for friends and family who prefer homemade or dairy-free options.
Healthy Vegan Pumpkin Spice Latte
Ingredients
- 1 cup raw cashews
- 2 cups or 500 ml freshly brewed coffee
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 3 teaspoons maple syrup
- a pinch of sea salt
- a dash of cinnamon
Instructions
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Make cashew milk: blend 1 cup raw cashews until smooth, add 4 cups (1 liter) water and blend until creamy. Reserve about 1 cup for the latte and refrigerate the rest up to 2 days.
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In a saucepan, combine coffee, pumpkin puree, vanilla, pumpkin pie spice, maple syrup and a pinch of salt. Keep ½ cup cashew milk aside for whipping. Stir and warm over medium heat until hot but not boiling.
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Heat the reserved ½ cup cashew milk and whisk with a hand mixer or whisk until foamy.
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Pour the spiced coffee into mugs, top with whipped cashew milk and sprinkle with cinnamon. Serve immediately.
This post includes sponsored content mentioning a nut milk appliance; all opinions are the author’s own.
