Pumpkin Spice Cream Cheese – This Vegan Girl

Embrace the flavors of fall with this homemade pumpkin spice cream cheese. This Pumpkin Cream Cheese Spread is packed with warm, comforting notes of pumpkin spice, the creaminess of cashews, a touch of zesty lemon, and maple syrup for sweetness. Spread it on your bagels, spoon it over your pancakes, or spread it generously on your morning toast for a burst of fall flavor.

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Why You’ll Love This Pumpkin Spice Cream Cheese Recipe

Dairy-free and vegan – No longer miss the classic creaminess of cream cheese because of the dairy dilemma. This pumpkin cream cheese is completely dairy-free but boasts a velvety creaminess that rivals traditional cream cheese, thanks to cashews and plant-based milk.

Customizable – What sets this cheese spread apart is the ability to customize it to your taste preferences. Want it sweeter? Add more maple syrup. Want to give it a boost? Increase the amount of pumpkin spice. Do you want it creamier? Pour in a little more vegetable milk.

Versatile – This creamy spread is more than just a bagel topping. Get creative and use it as a dip for fruit, spread it on bread for breakfast, or spread it on graham crackers for a fun snack to pair with your morning coffee.

Homemade goodness – When you make your Pumpkin Cream Cheese Dip at home, you know exactly what’s in it. There are no hidden additives or preservatives, just wholesome, natural ingredients. The best part? It doesn’t have a gummy or chewy texture like many store-bought versions!

Quick and easy – What makes this Pumpkin Spice Cream Cheese even more fantastic is how easy it is to make in 5 minutes with minimal clean-up. Soak the cashews ahead of time and you’re just one mix away from indulging in the best pumpkin cream cheese spread.

How to Make Pumpkin Spice Cream Cheese

easy vegan cheese recipe

Soak your cashews

Start by soaking your cashews in boiling water for at least 20 minutes. This step is crucial because it ensures that your cream cheese doesn’t become grainy.

Filter and cool

After soaking, drain your cashews. If you plan to eat cream cheese right away, rinse it under cold water.

Mix it up

Add your drained cashews to a high-speed blender or food processor. You’ll need one or the other, because a regular blender won’t have enough power to make your cream cheese smooth.

Mix the cashews

Add the pumpkin puree, lemon juice, maple syrup, pumpkin pie spice and a pinch of salt. Blend until smooth.

Adjust consistency

Start with ¼ cup of milk and add more if necessary to achieve the desired consistency. You will want to use as little milk as possible while still ensuring a smooth and creamy result.

Pumpkin Spice Cream Cheese Ingredients

Serve or store Pumpkin Spice Cream Cheese

Serve this pumpkin spice cream cheese as a breakfast spread or store it in an airtight container in the refrigerator for up to 8 days.

serve vegan cream cheese

Recipe Tips for Pumpkin Spice Cream Cheese

Soak for Silky Softness: Don’t rush the cashew soaking step. Give them at least 20 minutes in boiling water – the longer the better. This ensures a creamy and smooth texture.

Prepare it without nuts: If you have a nut allergy, substitute raw cashews for the sunflower seeds for a nut-free variation.

Pure pumpkin puree: It is imperative to note that this recipe uses pure pumpkin puree and not pumpkin pie filling. Pure pumpkin puree ensures authentic, earthy pumpkin flavor, perfect for this Pumpkin Spice Cream Cheese.

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Pumpkin Cream Cheese Recipe

Pumpkin Spice Cream Cheese

Embrace the flavors of fall with this homemade pumpkin spice cream cheese. This Pumpkin Cream Cheese Spread is packed with warm, comforting notes of pumpkin spice, the creaminess of cashews, a touch of zesty lemon, and maple syrup for sweetness. Spread it on your bagels, spoon it over your pancakes, or spread it generously on your morning toast for a burst of fall flavor.

Preparation time 25 minutes

Total time 25 minutes

  • Soak your cashews in boiling water for at least 20 minutes. Don’t skip this step or your cream cheese will be grainy!

  • Drain your cashews. If you plan to eat the cream cheese right away, run it under cold water to cool.

  • Add your drained cashews to a high-speed blender or food processor. You’ll need one or the other, because a regular blender won’t have enough power to make your cream cheese smooth.

  • Add the rest of your ingredients and mix until smooth.

  • Start with ¼ cup of milk, then add more if necessary. You want to use as little milk as possible while still achieving a smooth consistency.

  • Pour into an airtight container and store in the refrigerator for up to 8 days!

  • Serve

Portion: 1portionCalories: 200kilocaloriesCarbohydrates: 14.5gProtein: 6gFat: 14.5gSaturated fat: 2.7gPolyunsaturated fats: 2.56gMonounsaturated fat: 7:75 a.m.gSodium: 25mgPotassium: 254.5mgFiber: 1.4gSugar: 5.4gVitamin A: 63.81UIVitamin C: 1.65mgCalcium: 27.3mgIron: 2.4mg

Keyword dairy free, plant based ingredients, pumpkin cream cheese, pumpkin spice cream cheese, vegan cream cheese

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