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I’m not wasting time with this blog post because the faster you read it, the faster you can make it!
If you are a fan of pumpkin spice, you are going to love me forever for this new recipe. I’m telling you, when I made this pumpkin spice cashew milk, I was stunned by how good it was. Not “oh that’s nice” good. I mean standing in the kitchen, taking another sip, wondering how quickly I could add it to everything I cook and bake from here until Winter.
My good friends at Nama asked me to put my thinking cap on and come up with a Pumpkin Spice Latte recipe, and while I love that, I also love protein and fibre. So I started thinking about how I could get all those cozy PSL flavours into something that could go beyond coffee.
I wanted something that could work in a latte, yes, but also in chia pudding, overnight oats, baked oats, smoothies, coffee, chai, and maybe even a fall cheesecake or ice cream situation. You know me. One recipe idea turns into twelve, and I do not apologize!
I know I am probably not the first person to dream up pumpkin spice milk, but honestly, the moment this recipe came to me, I felt like making it with cashew might be original! Creating this flavored milk was so much fun, and when I tell you it tastes like autumn in a glass, I am not kidding.
It is rich, creamy, lightly sweet, full of pumpkin pie spice, and so easy to make. And because I wanted a milk that could foam up a little, I added a teaspoon of coconut oil to help stabilize it when whisking or frothing. Does it froth like regular milk? No. I’m not going to lie to you. But is it the best homemade option I’ve made, and does it taste like a warm hug in a hot cup of coffee? Absolutely. I consider that a win.
You’ll love this pumpkin spice milk because it takes everything we love about fall drinks and turns it into something you can use every single day. It is creamy from the cashews, naturally sweetened with dates, full of cozy spice, and made with simple ingredients. It tastes like a pumpkin spice creamer, but it is more versatile than that. Use it in coffee, yes, but also pour it into chia pudding, blend it into smoothies, stir it into oats, or warm it gently with a shot of espresso or strong chai.
I don’t know about you, but I also love that this recipe uses simple, whole ingredients. The cashews do the heavy lifting, and honestly, store-bought plant-based milk never does. If you find flavoured milk in the grocery store, it’s likely full of added sugar, gums, oils, and mystery flavours.
Let’s talk pumpkin spice, because it is doing a lot of heavy lifting here.
If you have ever wondered what spices are in pumpkin pie spice, the classic blend usually includes cinnamon, ginger, nutmeg, cloves, and sometimes allspice. Together, they create that warm, cozy flavour we associate with pumpkin pie, pumpkin spice lattes, fall baking, and every candle aisle from September onward.
You could totally use store-bought pumpkin spice mix because it’s reliable, easy to find and convenient. Alternatively, you could make my blend! I’ve been making this blend for so many years now that I can hardly keep track, and it always delivers. Click here for the recipe!
Using the Nama M1 Plant-Based Milk Maker, close the spout cap before adding your ingredients. This is one of those tiny details that matters!
Add the raw cashews, pumpkin spice, pitted dates, coconut oil, vanilla, salt, and filtered water into the filter basket. Make sure the dates are pitted; it sounds silly, but you’d be surprised how often people forget this!
Secure the lid and set the blending time to 1 minute. Press start and let the machine do its thing. Follow the prompts to open the spout. After about 10 seconds, the spin cycle will activate. Once the cycle is complete, your milk is ready.
Pour the milk into a lidded glass jar and store it in the fridge. Make sure you shake it before using, as homemade milk tends to separate. This is normal. No panic required.
If you don’t own a Nama M1 Milk Maker, use your blender. Add all the ingredients to a high-speed blender and blend until very smooth. Then strain through a nut milk bag or fine-mesh sieve if needed. Cashews blend very smoothly, so depending on your blender, you may find the texture creamy enough without heavy straining.
Oh, let me count the ways!! There are so many ways to use this flavored milk, which is exactly why I love it! Pour it into hot coffee for an easy homemade pumpkin spice latte moment. Warm it gently and froth it for something cozy. My favourite way to use it so far? As the base for a chia pudding!! Click here to check out the recipe and get prepared to become absolutely obsessed with this chia pudding all season long!
I also plan to make overnight oats, baked oats, and probably use it in fall cheesecake and ice cream recipes because I have no chill when I love something. You can also use it anywhere you would use regular milk and want a little fall flavour. Pancake batter, French toast, hot chocolate, smoothie bowls, granola bowls, or even just poured over ice with a little extra cinnamon.
I love making nut milks at home because they taste so much fresher than store-bought. There’s something deeply satisfying about taking a handful of nuts, adding water, and turning it into something creamy, delicious, and useful. Making homemade nut milk also means you get to control the flavour, sweetness, texture, and ingredients. Once you start making your own milk, it’s hard not to get excited about the possibilities. Bonus when you add flavour, like this pumpkin spice milk or my strawberry milk!
Does this pumpkin spice milk contain pumpkin? No. This recipe uses pumpkin spice, not pumpkin puree. The spice blend gives the milk that cozy pumpkin pie flavour while keeping the texture smooth and creamy.
Can I use this as a homemade pumpkin spice creamer? Yes. This works beautifully as a homemade pumpkin spice creamer for coffee or tea.
How long does homemade cashew milk last? This milk lasts up to 10 days in the fridge when stored in a clean, lidded glass jar. Always shake before using, as separation is normal.
Do I need to soak the cashews? With the Nama M1 Plant-Based Milk Maker, you don’t need to soak the cashews. If you’re using a regular blender, soaking the cashews for a few hours can help create a smoother texture, but for cashews it’s still not typically necessary.
Can I make this without a milk maker? Yes, you can use a blender. Blend all the ingredients until smooth, then strain if needed. A nut milk bag will give you the smoothest result.
Why does homemade nut milk separate? Homemade nut milk does not contain gums or stabilizers like many store-bought versions, so it naturally separates in the fridge. Just shake it well before using.
Can I make this sweeter? Of course, add another date or a little maple syrup if you prefer a sweeter milk.
I would love to hear how you used it! Leave a rating and review in the comments.
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Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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