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A mason jar filled with pumpkin spice cashew milk with brown wood bowls of spices and maple syrup next to it, and pumpkins surrounding the jar

Homemade Pumpkin Spice Cashew Milk

Delicious and healthy homemade cashew milk with real pumpkin puree and pumpkin spices. Refined sugar-free.
Course Breakfast, Drinks
Cuisine American, Vegan
Keyword homemade cashew milk, homemade pumpin spice latte, vegan pumpkin cashew milk
Prep Time 5 minutes
Cook Time 15 minutes
soak cashews 4 hours
Total Time 20 minutes
Servings 4 cups
Calories 338 kcal
Author Linda Meyer


  • 4 cups cold water
  • 1 ½ cups soaked or boiled cashews see note
  • 3 tbsp pumpkin puree not pumpkin pie mix
  • ¼ cup to ½ cup of pure maple syrup see note
  • 2 tbsp pumpkin pie spice mix
  • 1 teaspoon pure vanilla extract
  • Dash of sea salt


  1. Soak the cashews in water for at least four hours or boil them for 15 minutes, until they’re soft and puffy.
  2. Add the water, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt to a high powered blender or your Almond Cow machine (follow the instructions for the Almond Cow), and blend on a high speed until the milk is smooth and creamy. You shouldn’t see or taste any pieces of the nuts. If you do, keep blending.

Recipe Notes

The Nutrition Facts are an estimate only. To speed up the process, you can boil the nuts for approximately 15 minutes, or until they’re soft and puffy. The milk will separate when it sits, just shake or whisk to blend again.

Nutrition Facts
Homemade Pumpkin Spice Cashew Milk
Amount Per Serving
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 22mg1%
Potassium 407mg12%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 15g17%
Protein 9g18%
Vitamin A 1750IU35%
Vitamin C 1.4mg2%
Calcium 71mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.