Vegan Pumpkin Cream Cheese

With the abundance of pumpkin recipes showing up on my favorite food sites (like foodgawker & foodiecrush), I decided it was time to create a few of my own. ;)

First up, Vegan Pumpkin Cream Cheese. This easy-to-make recipe tastes just like it sounds. Yummy. Cashews, blended with pumpkin, lemon and a kiss of sweetness… DELICIOUS!

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INGREDIENTS


Start to Finish: 10 minutes

Makes: about 2 cups

• 1 cup raw cashews, soaked in water overnight, drained

• 1 cup cooked pumpkin (fresh or canned)

• 2 tbsp coconut oil, melted

• 2 tbsp maple syrup, more or less to taste

• 2 tsp apple cider vinegar

• 1 to 2 tsp fresh lemon juice, to taste

• 1/2 tsp salt

• 1/8 tsp cinnamon

• dash of freshly ground nutmeg

note: if the cream cheese is too thick, add 1 tsp of water at a time, until you reach your desired consistency 

INSTRUCTIONS

1. Place cashews and pumpkin into a blender or food processor. Blend well.

2. Add in coconut oil, maple syrup, lemon juice, apple cider vinegar, salt, cinnamon and nutmeg.

3. Process until very creamy and smooth.

4. Refrigerate and enjoy within one week.