Vegan Pumpkin Spicer Creamer
Equipment
- 1 jar with lid (i.e. 16 oz mason jar)
Ingredients
- 1¼ cup Unsweetened Almond Milk (or any nondairy milk) (unsweetened nondairy creamer can also be used)
- ¼ cup canned pumpkin puree
- 1 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon Xanthan Gum powder (omit if using creamer as a base)
- 3 Tablespoons Cane Sugar (OPTIONAL!- I don’t add any sugar to mine)
Instructions
- Add the almond milk, canned pumpkin puree, pumpkin pie spice, and xanthan gum powder to a jar w/ a lid (e.g. pint size mason jar).
- Tighten the lid on the jar and shake until combined (or stir with a whisk).
- Store in the refrigerator. The xanthan gum will thicken the mixture slightly as it sits in the refrigerator for an hour or two.
- Use within a 1 week.
Tried this recipe?Let us know how it was!