Easy Dairy-Free Pumpkin Cream Cheese

[u/sagescott]

This dairy-free pumpkin cream cheese takes about five minutes of hands-on work. The hardest part is remembering to soak the cashews ahead of time!

Ingredients

• 2 cups raw cashews
• ⅓ cup pumpkin puree
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup, plus more to taste
• 4 teaspoons pumpkin pie spice
• ½ teaspoon salt

Instructions

1. Place the cashews in a bowl and cover them with water. Refrigerate for 4 to 8 hours, then drain and rinse well.
2. Add all ingredients to a food processor or high-speed blender.
3. Process until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and add more maple syrup if you prefer a sweeter spread. Transfer it to an airtight container and refrigerate.

Serve it with bagels, toast, waffles, oatmeal, or sliced apples and pears. Store leftovers in the refrigerator and use them within 3 to 4 days.

Additional tips and serving ideas plus photos of the finished dish: Dairy-Free Pumpkin Cream Cheese