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!
- Place cashews and pumpkin into a blender or food processor. Blend well.
- Add in coconut oil, maple syrup, lemon juice, apple cider vinegar, salt, cinnamon and nutmeg.
- Process until very creamy and smooth.
- Refrigerate and enjoy within one week.
note: if the cream cheese is too thick, add 1 tsp of water at a time, until you reach your desired consistency