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Pumpkin Cashew Milk Creamer

Yields4 ServingsPrep Time6 minsTotal Time6 mins

I developed this recipe after making my first ever cold brew coffee using my Ellie's Best Nut milk bag. Since I'm not generally a coffee drinker, I wanted to try making my own creamer. Most of the ones that you can buy at the grocery store are Almond Milk based and loaded with preservatives and cane sugar. This is so easy to make and oh so satisfying. I used a ratio of about 1/3 cold brew coffee to 2/3 pumpkin creamer and then added ice-cubes to finish. You will love this taste of autumn in a glass. Make sure you place a can/tin of full fat coconut milk in the refrigerator overnight. Scoop out the coconut cream that settles at the top and place it in a covered glass container. You will only need 2 tbsp of the cream, however the rest, including the coconut water can be used for so many other things, from smoothies to pumpkin mousses(see coming recipe for Keto Pumpkin Mousse)

 1 cup Raw Cashews
 3 ½ cups Filtered Water
 3 Dates, soaked in hot water for 10 minutes then pitted
 ¼ tsp Sea Salt
 1 tsp Vanilla Extract
Pumpkin Creamer
 2 cups Fresh Cashew Milk(see recipe above)
 1 tbsp Maple Syrup
 ½ Heaping teaspoonful Pumpkin Pie Spice
 2 tbsp Coconut Cream from chilled can of coconut milk
 2 tsp Pumpkin pureĆ©

Place all of the ingredients for the cashew milk in a high powered blender and whir for at least 2 minutes or until smooth and frothy. Strain over a glass bowl using a nut milk bag(or cheese cloth) by using a gentle knead and squeeze method.


Place cashew milk in mason jar/s with a lid. Take 2 cups of the cashew milk and add the rest of the pumpkin ingredients and whir in your high powered blender until smooth, making sure the coconut creamer is fully incorporated(no lumps). Store in covered glass jars in the fridge and shake well before using. Use within 3 days.

Nutrition Facts

Servings 4