Ok I know it’s been a loooooooong time since I blogged, lol. Lots of fun stuff happening and not much recipe creation in that! But the other day I made this pumpkin spice aquafaba caramel and it’s amaaaaaazing (IMHO :D ), and I promised the recipe to all the people who requested, so here we are! Let’s see if I remember how to blog. :D


Vegan aquafaba pumpkin spice caramel

Vegan aquafaba pumpkin spice caramel

Pumpkin spice caramel


  • 1 1/3 cup aquafaba
  • 1/3 cup raw cashews (Soaked for at least 4 hours if you don't have a high speed blender; no need to soak if you do)
  • 1 3/4 cup brown sugar
  • 3 t vanilla
  • 1/3 t pumpkin spice spice (This is a combined spice sold as pumpkin spice, but you can also use a tiny amount each of allspice, cloves, cinnamon, nutmeg, and ginger)
  • 1/4 t salt


  1. Place aquafaba and cashews in Vitamix; blend until smooth as milk.
  2. Place "milk" mixture into a medium size pot. Your caramel will climb the sides of the pot as it cooks, so you want extra vertical space.
  3. Add all other ingredients.
  4. Turn heat to medium, and allow mixture to come to a low boil, while stirring frequently. You don't want the sugars to harden to the bottom of the pot, and/or burn.
  5. Stir constantly once the mixture comes to a low boil and starts to climb the sides of the pot, allow to cook for ~5 more minutes. If you have a candy thermometer you are looking for it to cook around 210F for ~5 minutes.
  6. Cool and enjoy!!

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