Whole30 Pumpkin Spice Creamer (Vegan, Unsweetened)

This Whole30 pumpkin spice creamer is creamy, smooth, and perfectly spiced. Vegan and unsweetened (but with an option for sweetening!), this creamer is such a great Whole30 fall recipe and the perfect way to start your autumn mornings. 

What Makes This Recipe So Good

Are you a PSL lover or PSL hater? Actually, don’t tell me, ’cause this one’s for the PSL lovers. My late-night radio call-in Whitney Houston dedication to y’all, because you’re the ones who choke down steaming hot lattes in 90º weather the moment Starbucks chalks #PSL on their menu boards. The ones who go without for 9 months of the year, just waiting to see what the mega-chain is going to do to your beloved orange beverage this year.

The ones who are finally free from that $4.43 per cup habit.

That’s right, my friends. I’ve tested approximately four thousand unsweetened Whole30 pumpkin spice creamer recipes and finally found one that’s worthy of your love.

It’s easy and creamy and smooth and spiced and pumpkinny but not too pumpkinny, and I really, really think you’re going to love it. Especially since it’s fall Whole30 season, and we’re all gearing up for cookies-every-day November and December, right? So now is the perfect time to get your Whole30 pumpkin spice creamer on: all of the flavor, none of the questionable ingredients, nada sugar, zip dairy.

It’s actually just so much like a regular creamer, none of the clumpiness you get from a purely cashew creamer, none of the separation you get from a purely coconut creamer. It’s not too heavy on any one spice (I’m looking at you, 95%-ground-clove pumpkin spice blend), but the perfect blend to start your fall mornings. Or at least those morning when you really, really wish it were fall… but it’s still 9000º. It’s for those mornings, too!

Can I use all coconut milk?

Eh….. I really wish you wouldn’t. I’ve tested it with all coconut and with all cashew both, and it’s by far the best with the blend. However, if you have a nut allergy, you could likely sub more coconut milk for the nuts, replacing them with about 2-2 1/2 cups coconut milk. If you don’t have a nut allergy, though, I really want you to try it as written!

Can I skip the coconut milk?

Totally. Simply substitute almond milk for the coconut milk, or add 2 more tablespoons cashews + 1/3 cup water to the blended mixture. You might have to thin the mixture just a bit, but it’ll be a good place to start.

How long does this creamer last?

This vegan Whole30 pumpkin spice creamer should last about a week in the fridge.

Can I sweeten this creamer?

Totally! As long as you’re not actually on a Whole30, you can absolutely sweeten this vegan pumpkin spice creamer. I’d simply start with about 1/3 cup maple syrup and add more to taste.

Do I need to strain it?

Nah, but you can! It’ll make the creamer even smoother, but it’s not totally necessary. It’s great either way.

Variations

• Try adding 1-2 tablespoons cocoa powder to this vegan pumpkin spice creamer for a pumpkin chocolate variation.
• Add about 1/3 cup real maple syrup, plus more to taste, to this vegan pumpkin spice creamer (if you’re not on a Whole30!) for a sweetened version.
• Make your own pumpkin pie spice blend! It’s SO easy to do, and pretty cost-effective, too.

Other Recipes You’ll Love

• Paleo Cheesecake Stuffed Pumpkin Bread (Gluten Free, Grain Free, Dairy Free)
• Whole30 Pumpkin Breakfast Bake (Paleo. With Sweet Potato, Apple, Vanilla Bean)
• Paleo Pumpkin Churros with Dark Chocolate Sauce (Made in Waffle Iron)
• No Bake Pumpkin Cheesecake
• Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting (Dairy-Free, GF)
• Easy Keto Pumpkin Pie
• Paleo Pumpkin Pie

Recipe By: Cheryl Malik

5 from 2 votes

Whole30 Pumpkin Spice Creamer (Vegan, Unsweetened)

Prep 5 minutes minutes

Cook 0 minutes minutes

Total 5 minutes minutes

This Whole30 pumpkin spice creamer is creamy, smooth, and perfectly spiced. Vegan and unsweetened (but with an option for sweetening!), this creamer is such a great Whole30 fall recipe and the perfect way to start your autumn mornings.

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Equipment

• high-speed blender
• Strainer (optional)
• Nut milk bag (optional)

Ingredients

• ▢ ¼ cup raw almonds
• ▢ ¼ cup raw cashews
• ▢ 2 cups water
• ▢ 1 teaspoon good-quality pumpkin pie spice
• ▢ ¾ teaspoon cinnamon
• ▢ ½ cup full-fat coconut milk
• ▢ ¼ cup pumpkin purée

Instructions

• Combine all ingredients in a high-speed blender. Blend on high until very, very smooth. Strain if desired through a fine mesh strainer or nut milk bag.
• Transfer to an airtight container and keep in the fridge for a week.

• For a sweetened pumpkin spice creamer, add ⅓ cup real maple syrup, plus more to taste. Note: if on Whole30, do not add maple syrup or any other sweetener!

 

Recipe yields approximately 12 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1servingCalories: 53calProtein: 1gFat: 5gSaturated Fat: 2gTrans Fat: 1gSodium: 4mgPotassium: 72mgTotal Carbs: 2gFiber: 1gSugar: 1gNet Carbs: 1gVitamin A: 795IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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