This is the BEST ever pumpkin spice latte I have ever tasted and it's VEGAN! 100% plantbased, dairy free, soy free, and nut free. Everything from the pumpkin puree, pumpkin pie spice mix and vegan whipped cream is homemade (written recipe below). This is super cozy, tasty and heartwarming, perfect for chilly autumn days. It's the prime pumpkin season, so go get a pumpkin and make this vegan pumpkin spice latte and enjoy it with your friends/family!

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Recipe:

Vegan Pumpkin Spice Latte (with vegan whipped cream) 1 serving:
The latte:
Pumpkin (2tbsp pumpkin puree worth)
12 shots espresso/ 1/2 cup strongly brewed coffee
1/2 cup oat milk (or any plantbased milk alternative)
2tbsp puree maple syrup
( 2tbsp pumpkin puree)

Pumpkin pie spice mix:
3tbsp powdered cinnamon
1tsp powdered cloves
2tsp ground nutmeg
1tsp allspice
1tsp grated ginger/powdered ginger
Star anise for the look

Vegan whipped cream (aquafaba cream)
1 can of cooked chickpeas/chickpea water
Vegan sugar/sweetener
2tsp Vanilla extract

Method:
1. Cut the pumpkin, bake at 400F or 200C at 40 minutes or until tender.
2. Mix the spices (grate the ginger, etc.).
3. Whisk aquafaba (chickpea water) with sugar and vanilla extract until it becomes cream, chill.
4. Get the pumpkin skin off, blend until smooth.
5. Cook the 2tbsp each of the puree and pure maple syrup in a pot over medium low heat, add 1tsp of the pumpkin spice mix.
6. Add 1/2 cup plant milk, strain the mixture.
7. Turn the heat off, add 12 tbsp espresso/1/2 cup strong brewed coffee.
8. Serve.
9. Post a pic on instagram, tag me @jungotov

I am a vegan activist, animal rights activist, and environmental/climate activist, and I share various educational content on veganism ethics, the environment, climate change, and human rights issues, as well as easy vegan/plantbased recipes.

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