Vegan Pumpkin Dip or Topping

Thanksgiving is finally here, the official start to Holiday cheer. It's time for family, food, fun and festivities (in no particular order).

I wanted to squeeze in one more EASY pumpkin post before the holiday, Vegan Pumpkin Dip or Topping. This light and creamy dip takes only minutes to make and is perfect with fruit, cookies or dolloped onto your favorite cheesecake or ice cream. In fact, this really is so delicious, it makes the perfect dessert all by itself. Sprinkle with a little extra cinnamon and sugar, grab a spoon and dig in!

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INGREDIENTS


Start to Finish: 10 minutes

Makes: about 3 cups

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

• 1 12-oz. package of firm tofu

• 1 cup cooked pumpkin, (fresh or canned)

• 1 to 2 tbsp fresh lemon juice

• 5 tsp maple syrup, or to taste

• 1 tbsp water

• 1 tsp apple cider vinegar

• 1 tsp salt

• 1/8 tsp cinnamon

• dash of nutmeg

note: keep refrigerated and enjoy within one week

INSTRUCTIONS

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

2. Add in the lemon juice, maple syrup, water, vinegar, salt, cinnamon and nutmeg. Blend until very smooth.

3. Refrigerate for 1 hour before serving.