Vegan Pumpkin Cream Cheese by Martine Holston

Vegan Pumpkin Cream Cheese

by Martine Holston

Keywords: food processor breakfast snack dessert appetizer gluten-free vegan vegetarian Thanksgiving fall



Inspired by Trader Joe's Pumpkin Cream Cheese, you won't believe that this is vegan. Try it spread on cranberry walnut bread.

Ingredients (2 cups)

  • 2 cups cashews, soaked overnight and drained
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2/3 cup canned pumpkin puree
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  • Blend cashews, water, and lemon juice in a food processor until smooth and creamy, 5 minutes. Add the remaining ingredients and blend until combined. Taste and adjust for seasoning. Store in the refrigerator until ready to use. Can be served chilled or at room temperature.