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Healthy Vegan Pumpkin Spice Latte in a Mason Jar Topped with Cashew Whipped Milk Being Sprinkled with Cinnamon

Healthy Vegan Pumpkin Spice Latte

This Healthy Vegan Pumpkin Spice Latte Recipe is amazingly delicious, dairy-free and absolutely guilt-free! Made with cashew milk, maple syrup, real pumpkin and of course pumpkin pie spice.
Course Beverage
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 1 cup raw cashews
  • 2 cups or 500 ml freshly brewed coffee
  • 3 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 3 teaspoons maple syrup
  • a pinch of sea salt
  • a dash of cinnamon


  • Add 1 cup raw cashews to The NutraMilk. Set the BUTTER cycle for 5 minutes until cashew butter is ready. Add 4 cups (or 1 liter) water and set the MIX cycle for 3 minutes. Dispense about 1 cup of cashew milk to use for the vegan pumpkin spice latte (two servings) and refrigerate the rest for up to 2 days.
  • Combine all ingredients (keeping 1/2 cup cashew milk for the topping) in a saucepan. Stir well and heat through over medium heat.
  • While the coffee mixture is heating, microwave the remaining 1/2 cup cashew milk in a large mixing bowl until it's hot. Whip it with a hand mixer or a whisk until very foamy.
  • Pour the coffee mixture in tall glasses or mugs. Top with whipped cashew milk and sprinkle with cinnamon. Enjoy!