Make your own allergy friendly pumpkin pie spiced creamer, and forget that chemical-laden PSL! This recipe is just a few ingredients, dairy-free and sugar-free.
Place cashews in a container and cover with filtered water. Allow to soak for 3-6 hours. This softens the nut and makes it easier to blend. Plus you can benefit from the breakdown of phytic acid. Also check out How to Soak and Dry Nuts and Seeds.
Drain nuts and place in a blender. Add enough filtered water to just cover the nuts.
Add maple syrup (or other sweetener) and spices and blend thoroughly.
Store safely in the refrigerator for up to five days.
Nut Alternatives: If allergic to cashews, try macadamias or blanched almonds. Those nuts are lower carb too. Use organic dried, unsweetened coconut for AIP. When using coconut milk, however, the creamer will need to come to room temperature before using it since the fat from the coconut will coagulate at the top when refrigerated. Hemp milk is a possibility too, but since I have not personally tested that one, you may need to adjust the sweetener and spices.
Sweetener Alternatives: See this post on Choosing Maple Syrup. Use vegetable glycerine or approximately 1 scoop of stevia (read this post on How to Use Stevia) or low carb sweetener. For a Sugar-free version, use 2 tablespoons of a Keto Maple Syrup option or a powdered low-carb sweetener, or this Keto Simple Syrup as a sweetener in place of the maple syrup.
Thickness Tips: This non-dairy cream alternative has a similar consistency to half and half. If you need something a bit thicker, perhaps for a recipe calling for heavy cream, add less water during the blending process. Just go slowly with adding water because you can always add more water if needed, but it's hard to go the other way!