It’s fall!! I love the chill in the air, the warming smells that waft from restaurants and cafes, the scarves and boots, sipping hot tea, and (soon) the leaves changing colours. Whenever fall arrives I always make sure to appreciate it, because winter comes all too soon and sticks around for a good long time.
My schedule has been jam packed lately, meaning my recipe creating has been slacking. So I haven’t been able to come up with any super fancy and impressive like this, this or this (click for some serious salivation). But those things that I have come up with have been quick and easy. I like to think this is good for you guys too, you get an awesome recipe that celebrates fall, tastes delicious, and can be whipped up in a few minutes time as long as you remember to soak your nuts ahead of time.
Dear readers, I have created a creamer that infuses the taste of fall into every hot beverage you prepare: Pumpkin Spice Creamer. Using almonds and cashews to get things good and creamy, with some pumpkin puree, pumpkin pie spice and maple syrup for deliciousness, this creamers makes a fantastic addition to a cup of coffee, Dandy Blend or tea. It makes your cup feel extremely luxurious and lets you get that amazing pumpkin taste into your diet one more way :)
Even if you drink dairy, I highly recommend making this. Avoiding dairy this time of year is a good idea since it’s a mucous forming food, and we don’t want you all getting sick and stuffy! Plus this way we avoid any issues of exposure to antibiotics and growth hormones right?
Anyway, back to beautiful autumnal thoughts full of cinnamon, warmth and just a little decadence :)
Pumpkin Spice Creamer (Vegan, Gluten-free, Refined Sugar-Free)
Ingredients (~ 2 cups)
- 1/2 cup almonds
- 1/2 cup cashews
- 1 1/4 cup water
- 4 tbsp pumpkin puree
- 2 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
Soak the almonds and cashews overnight and drain and rinse well in the morning.
Blend the nuts with the water until thick and creamy. Pour the mixture through a nut milk bag or fine-meshed strainer to get out all the almond pulp. This mixture is thick so it takes a little patience but it's so worth it!
Rinse out the blender and add the strained cream back to it. Add the pumpkin puree, pumpkin pie spice and maple syrup and pulse to combine. Store in the fridge and add to everything!
I hope you enjoy this recipe and that it adds some much needed pumpkin to your life.
Do you guys like pumpkin? I find I start adding it to everything this time of year!
What are some other fall favourites? Definitely apples, specifically honey crisp. So delicious and so short-lived!