This healthy vegan pumpkin spice latte is delightfully flavorful, dairy-free, and guilt-free. It’s made with homemade cashew milk, real pumpkin, maple syrup, vanilla, and pumpkin pie spice for a cozy fall treat.
This recipe features fresh cashew milk made at home for a rich, creamy base. Making your own nut milk yields a smoother, less sweet result than many store-bought varieties and lets you control the ingredients.
Homemade nut milk opens up many possibilities: cashews, almonds, walnuts, hemp, oats, or rice can all be transformed into fresh plant milks and nut butters. Use them in coffee, tea, smoothies, soups, baked goods, or as a simple sip to warm up on crisp mornings.
The latte itself is straightforward and quick to prepare. It combines freshly brewed coffee with pumpkin purée, warm spices, maple syrup, a touch of vanilla, and homemade cashew milk. The result is a naturally sweetened, richly spiced beverage that feels indulgent while staying plant-based.
This latte is perfect for autumn gatherings or a quiet morning at home. It warms you from the inside out and makes a comforting seasonal drink for anyone avoiding dairy or seeking a cleaner, homemade option.
How to Make Healthy Vegan Pumpkin Spice Latte
I recommend starting by making cashew milk. To make about 4 cups of cashew milk: add 1 cup raw cashews to a high-powered nut milk maker or blender and process into cashew butter. Add 4 cups (about 1 liter) of water and blend until smooth. If using a nut milk appliance, follow its butter and mix cycles. Dispense about 1 cup of the fresh cashew milk for the latte (this yields two servings) and refrigerate the remainder for up to two days.
Ingredients for two servings:
- 1 cup raw cashews (for milk)
- 2 cups (about 500 ml) freshly brewed coffee
- 3 tablespoons pumpkin purée
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 3 teaspoons maple syrup (adjust to taste)
- a pinch of sea salt
- a dash of cinnamon for topping
Method:
- Make the cashew milk and reserve 1 cup for the latte. Keep ½ cup aside for whipping as a topping.
- In a saucepan, combine the freshly brewed coffee, 3 tablespoons pumpkin purée, 1 teaspoon vanilla, ½ teaspoon pumpkin pie spice, 3 teaspoons maple syrup, a pinch of salt, and ½ cup cashew milk. Stir to combine and warm over medium heat until heated through but not boiling.
- While the mixture warms, heat the reserved ½ cup cashew milk in a bowl until hot, then whip with a hand mixer or vigorous whisk until foamy and light.
- Divide the coffee-pumpkin mixture between two tall glasses or mugs. Top each with whipped cashew milk and sprinkle with a dash of cinnamon.
Serve immediately and enjoy the cozy, spiced flavors. Leftover cashew milk can be used in other drinks like iced matcha lattes, smoothies, or in baking. You can also repurpose any leftover pulp from nut milk into cookies, energy bites, or crackers.
This vegan pumpkin spice latte is a great holiday-season beverage and makes a thoughtful homemade offering when paired with fresh nut butters or other pantry-made gifts. It’s simple, warming, and easy to customize to your preferred sweetness and spice level.
Healthy Vegan Pumpkin Spice Latte
A rich, dairy-free pumpkin spice latte made with homemade cashew milk, real pumpkin, and warm spices. Ready in about 15 minutes.
Ingredients
- 1 cup raw cashews
- 2 cups or 500 ml freshly brewed coffee
- 3 tablespoons pumpkin purée
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 3 teaspoons maple syrup
- a pinch of sea salt
- a dash of cinnamon for garnish
Instructions
- Make cashew milk: blend 1 cup raw cashews with 4 cups water until very smooth. Reserve about 1 cup of milk for the latte and refrigerate any extra.
- In a saucepan, combine 2 cups brewed coffee, 3 tablespoons pumpkin purée, 1 teaspoon vanilla, ½ teaspoon pumpkin pie spice, 3 teaspoons maple syrup, a pinch of salt, and ½ cup cashew milk. Heat over medium until warmed through.
- Heat and whip the reserved ½ cup cashew milk until foamy for the topping.
- Divide the coffee mixture between two mugs, top with whipped cashew milk, sprinkle with cinnamon, and serve.
Tried this recipe? Share your creations on Instagram and tag @happykitchen.rocks with #happykitchenrocks.
This post contains personal opinions and recipe suggestions using homemade nut milk. The method and ingredient list above reflect the recipe described.
