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Vanilla Pumpkin Creamer


Rich and creamy Paleo vanilla and pumpkin creamer. The perfect addition to your morning cup of Jo.



1 cup filtered water

1/4 cup raw cashews

1 cup almond milk

1/2 a fresh Madagascar vanilla bean or 1/2 tsp of 100% pure vanilla bean powder

1/4 cup pumpkin purée 

2 scoop collagen peptides, optional 

Sweetener of choice- 2 tbsp maple syrup for Paleo, 2 tbsp monk fruit sweetener for Keto 

a pinch of sea salt

2 tsp pumpkin pie spice


nut milk bag or cheesecloth

high power blender

a small saucepan/pot


To start, add water and cashews to the blender and blend for about 1 minute on high. If you don’t have a Vitamix or your blender isn’t high powered you will need to strain your cashew milk. To do this, place a nut milk bag (or cheesecloth) over a bowl and pour cashew milk through it. Gently squeeze the cloth to release the milk and discard the pulp. 

Now, pour the cashew milk and almond milk into a small saucepan over low heat. Scrape the vanilla bean and add it to the milk along with the pumpkin puree, collagen, maple syrup or monk fruit sweetener, salt, and pumpkin pie spice. Whisk the mixture to combine and once the mixture starts to simmer, remove it from the heat and serve immediately. 

Or, remove the creamer from the heat and transfer to a jar with an airtight lid and store it in the fridge.


Store in the fridge for up to 2 weeks. Be sure to give the creamer a good shake before each use. 

If you are using this creamer during your Whole30, please omit the added sweetener.

  • Prep Time: 5 mins
  • Cook Time: 5 mins

Keywords: Vanilla pumpkin creamer, dairy-free creamer

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