The vegan pumpkin cream cheese is great if you do not eat dairy but still want to enjoy the creamy, delicious taste of pumpkin cream cheese! It’s easy to make and perfect for the fall!
- 2 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- 1/4 cup pumpkin puree
- 1–2 tbsp. lemon juice
- 1 tbsp. maple syrup
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. salt
1. Place all ingredients in a food processor or high speed blender.
2. Mix until resembles the consistency of cream cheese. If you’re using a Vitamix, use the tamper tool to help press the mixture down toward the blade.
3. Add more maple syrup if you prefer a sweeter version. Store in an airtight container in the fridge for up to one week.