Paleo Pumpkin Spice Creamer
This Paleo Pumpkin Spice Creamer Recipe is the perfect way to jazz up your morning coffee! Whole30 friendly, dairy free, vegan & so yummy!
WW Freestyle Points 2
Ingredients
- 2 cups water
- 1 cup raw almonds or cashews soaked for at least 24 hours
- 2 tablespoons pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
Instructions
- Cover cashews in water and soak for a minimum of 12 hours. (Overnight is best). If you don't have time to soak the cashews, boil them for 10 minutes. Once soaked or boiled strain the cashews and rinse.
- Add cashews into blender with fresh water, pumpkin puree and spices. Blend on high for 1-2 minutes. Pour into an airtight container. Store in the refrigerator for 4-5 days.
- Optional if not Whole30/you like sweet coffee: blend in two pitted dates or 1 tbsp maple syrup.
Nutrition Facts
Nutrition Facts
Paleo Pumpkin Spice Creamer
Amount Per Serving (2 g)
Calories 46
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 57mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 292IU6%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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