This Healthy Vegan Pumpkin Spice Latte recipe is delightfully rich, dairy-free and wonderfully comforting. It uses homemade cashew milk, pure pumpkin puree, maple syrup and pumpkin pie spice for a naturally spiced cup of fall warmth.
This pumpkin spice latte is simple to make at home and tastes fresher than anything from a shop. Making your own nut milk and nut butter opens up endless possibilities for drinks and recipes—everything from lattes and matcha to creamy sauces, soups and baked goods. In this recipe I used cashew milk because it makes an ultra-smooth, naturally creamy base that works wonderfully in coffee.
If you make nut milks at home regularly, a nut-milk appliance that processes nuts and grains quickly can be a real time-saver. Fresh homemade milks contain no additives, emulsifiers or preservatives, and they let you control the thickness and flavor. Cashews, almonds, oats, hemp, rice and seeds all work well; each creates a slightly different texture and taste.
Beyond lattes, homemade alternative milks are great for smoothies, vegan milkshakes, dips, spreads and desserts. The leftover pulp from nut-milk making can be repurposed into cookies, energy bites or crackers, reducing waste and stretching your ingredients further.
How to Make Healthy Vegan Pumpkin Spice Latte
Below is a straightforward method to make two servings of this dairy-free pumpkin spice latte. The recipe includes steps to make quick cashew milk and to whip a small amount for a creamy topping. If you prefer, you can use store-bought unsweetened cashew or oat milk, but fresh homemade milk will give the silkiest result.
Ingredients
- 1 cup raw cashews
- 2 cups (500 ml) freshly brewed coffee
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 3 teaspoons maple syrup (adjust to taste)
- a pinch of sea salt
- a dash of ground cinnamon for garnish
Quick Cashew Milk (approx. 4 cups)
To make the cashew milk used in this latte: blend 1 cup raw cashews into a smooth butter, then add 4 cups (1 liter) of water and blend until creamy. If you use a single appliance, run a butter cycle for about 5 minutes to reach a smooth texture, then a mix or milk cycle for 3 minutes after adding water. Dispense about 1 cup of cashew milk for the latte and refrigerate the remainder; it will keep up to 48 hours.
Instructions
- Prepare about 1 cup of cashew milk as described above and reserve 1/2 cup for whipping later.
- In a small saucepan combine the brewed coffee, 3 tablespoons pumpkin puree, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 3 teaspoons maple syrup and a pinch of sea salt. Stir until smooth.
- Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. Taste and adjust sweetness or spice as needed.
- While the coffee mixture warms, heat the reserved 1/2 cup cashew milk until hot. Whip it with a hand mixer, frother or vigorous whisk until light and foamy.
- Divide the hot pumpkin coffee between two mugs or tall glasses. Spoon the whipped cashew foam on top and sprinkle with a little ground cinnamon to finish.
- Serve immediately and enjoy the warming flavors of pumpkin, spice and vanilla.
This vegan pumpkin spice latte is perfect for chilly mornings, holiday gatherings or an afternoon treat. It’s easily scalable: double the ingredients for a larger batch, or make a concentrated pumpkin spice syrup ahead of time so you can assemble drinks quickly.
Variations and tips:
- Use almond or oat milk if you prefer a different flavor profile.
- For a richer latte, reduce water when making the cashew milk to increase creaminess.
- Add a touch of coconut cream to the foam for a more indulgent topping.
- Adjust maple syrup to taste or substitute a natural liquid sweetener you enjoy.
Prep time: about 10 minutes. Cook time: about 5 minutes. Total time: about 15 minutes. Author: Elena Szeliga.
Enjoy this cozy, wholesome pumpkin spice latte made from real ingredients. It’s a seasonal favorite that’s easy to customize and makes a lovely homemade treat for friends and family.