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Love pumpkin spice lattes but want a dairy and processed sugar free option? Maybe you are in a part of the world where Fall isn't exactly sweater weather? Then whip up this delicious and vegan iced vegan pumpkin spice latte and spare your body hundreds of empty calories.
Sweetened with just the right amount of maple syrup and spiced with insulin-regulating cinnamon, this recipe was created by our in-house holistic nutritionist,Laura De Sanctis. (Follow her onInstagram for more delicious, healthy recipes. Be sure tofollow along with us too.)
And, instead of dairy milk, this iced vegan pumpkin spice latte uses cashew milk, which boasts a host of health benefits. Notably, cashew milk is:
Whip up a bit of refreshing iced perfection that can rival any $7 latte. It takes less than 3 minutes and will convert you from store-bought to home brew.
Want more delicious and nutritious vegan recipes? Buy ourPlant-Based Vegan Guidenow and get dozens of recipes for dinners, lunches, breakfasts, snacks and desserts. This comprehensive guide also includes information on how to eat properly for a plant-based diet, whether you want to go full-on vegan, or just incorporate more plant-based meals.On sale now!
Ingredients:
2 tbsp pumpkin puree
2/3 cup cold brew coffee
1 cup unsweetened cashew milk
1/2 tsp pumpkin pie spice or cinnamon
1 tbsp maple syrup
Directions:
Combine all ingredients into a blender and blend.
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