Vegan Pumpkin Cold Foam is the perfect way to welcome fall into your kitchen. This creamy, dreamy topping transforms any drink into a special occasion. Better yet, it’s surprisingly easy to whip up with just a few simple ingredients.
What Makes This Vegan Pumpkin Cold Foam So Special?
This recipe isn’t just your average pumpkin cold foam. It’s:
- Completely dairy-free: We use a combination of coconut milk and cashew butter to create a lusciously creamy texture that rivals the original.
- Perfectly spiced: The blend of cinnamon, ginger, nutmeg, and a touch of clove evokes all the warm, comforting flavors of fall.
- Easy to customize: Adjust the sweetness and spice level to your liking. Feeling adventurous? Fold in a swirl of pumpkin butter for an extra pumpkin punch.
Gather Your Ingredients
Here’s what you’ll need to make this delicious vegan pumpkin cold foam:
- 1/2 cup full-fat coconut milk, refrigerated overnight
- 2 tablespoons cashew butter, smooth and at room temperature
- 1/4 cup pumpkin puree, canned or homemade
- 2 tablespoons maple syrup, or sweetener of choice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
Vegan Pumpkin Cold Foam Ingredients
Let’s Make Some Vegan Pumpkin Cold Foam
Follow these simple steps to creamy, dreamy perfection:
- Whip the coconut cream: Open the can of refrigerated coconut milk and scoop out the thick, solidified cream from the top, leaving the watery liquid behind. Place the cream in a chilled bowl and use an electric mixer to whip it into stiff peaks, about 2-3 minutes.
- Blend in the flavor: In a separate bowl, combine the cashew butter, pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix well to ensure everything is combined.
- Fold and finish: Gently fold the pumpkin mixture into the whipped coconut cream until no white streaks remain. Be careful not to overmix.
Blending Vegan Pumpkin Cold Foam Ingredients
Time to Indulge!
Your vegan pumpkin cold foam is ready to enjoy! Spoon it generously over your favorite iced or hot coffee, cold brew, or non-dairy milk. For an extra touch of indulgence, sprinkle with a dash of cinnamon or a pinch of pumpkin pie spice.
Vegan Pumpkin Cold Foam in a Glass
Tips From a Plant-Based Pro
“For an extra smooth and airy cold foam, make sure your coconut milk is well chilled before whipping,” advises Chef Mia Green, author of “The Vegan Comfort Food Cookbook.” She also recommends, “Don’t be afraid to experiment with different spices! A pinch of cardamom or a dash of allspice can add a unique twist.”
Vegan Pumpkin Cold Foam: Your Questions Answered
Can I make this recipe without a blender?
Absolutely! While a blender helps achieve ultimate smoothness, you can also use a whisk to combine the pumpkin mixture.
How long does the cold foam last?
Store any leftover cold foam in an airtight container in the refrigerator for up to 2 days. Give it a good stir before using.
Can I use another nut butter instead of cashew butter?
Yes, almond butter or sunflower seed butter would work well as substitutes.
What are some other ways to use this cold foam?
This versatile foam isn’t just for coffee! Try it on top of oatmeal, chia pudding, pancakes, or even a slice of vegan pumpkin bread.
Can I make this recipe less sweet?
Definitely! Start with 1 tablespoon of maple syrup and adjust to your preference.
Is coconut milk the only option for a vegan cold foam?
While coconut milk provides the best results, you can experiment with other full-fat canned milks like oat milk or soy milk.
Can I add pumpkin spice instead of individual spices?
Absolutely! Use 1 teaspoon of pumpkin pie spice for a quicker flavor shortcut.
This vegan pumpkin cold foam is proof that you don’t need dairy to enjoy the indulgent flavors of fall. So grab your ingredients and get ready to treat yourself to a taste of autumn in every sip.
