Vegan Pumpkin Frappuccino


Free Snackable eCookbook - 25 dairy-free sweet, savory and sippable recipes! Vegan and gluten-free friendly, too!Forget all of the dairy and refined sugars in a Starbucks frappuccino … this vegan pumpkin frappuccino recipe is a delicious, seasonal, frosty treat that anyone can enjoy! The recipe was submitted by Megan Teet of Fitting Into Vegan as a Sippable entry in the BIG Snackable Recipe Contest (entries are closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Vegan Pumpkin Frappuccino Recipe - This easy frappe is free of dairy, gluten, refined sugars and other top allergens, but is still a sweet delight!To qualify for the contest, this vegan pumpkin frappuccino recipe uses Coconut Milk Beverage from So Delicious Dairy Free.

Sarah’s Notes

Since Sarah has tested and approved this vegan pumpkin frappuccino recipe as one she would repeat, I’ve added it to the “Sarah’s Recipes” section. Here are her personal notes on the recipe:

I really like this! Nice balance of flavors, very pumpkin-y, and I like the sweetness from the dates. It is more slushy than smoothie, much like a frappuccino.

Finishing Tip: We respect that Megan was keeping this a low-sugar, breakfast-worthy beverage, but for a special Starbucks-like treat, you can top this pumpkin frappuccino with dairy-free CocoWhip!

Photos: The picture above is from Sarah’s kitchen, below is from Megan’s.

Vegan Pumpkin Frappuccino Recipe - This easy frappe is free of dairy, gluten, refined sugars and other top allergens, but is still a sweet delight!

Special Diet Notes: Pumpkin Frappuccino

By ingredients this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Vegan Pumpkin Frappuccino
Prep time
Total time
Note that this recipe does require a little planning ahead - the coffee should be frozen into a standard ice cube tray.
Serves: 2 to 3 servings
  1. Add all ingredients to your blender in the order listed, with the softer ingredients closer to the blades.
  2. Blend until it reaches a smoothie consistency.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: The Raw Project — Weekend List w/ Another Half Done

Leave A Reply

Rate this recipe: