Pumpkin Spice Cream Cheese
Embrace fall flavors with this homemade pumpkin spice cream cheese. This pumpkin cream cheese spread bursts 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, dollop a spoonful onto your pancakes, or generously spread it over your morning toast for a burst of autumn flavor.
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Why You’ll Love This Pumpkin Spice Cream Cheese Recipe
Dairy-Free and Vegan – No more missing out on the classic cream cheese creaminess because of the dairy dilemma. This pumpkin cream cheese is entirely dairy-free yet features a velvety creaminess that rivals traditional cream cheese, thanks to cashews and plant-based milk.
Customizable – What makes this cheese spread stand out is the ability to customize it to your taste preference. Want it sweeter? Add more maple syrup. Want to kick it up? Increase the amount of pumpkin spice. Want it creamier? Pour in some more plant-based milk.
Versatile – This creamy spread is more than just a bagel topper. Get creative and use it as a dip for fruit, spread it on breakfast bread, or spread it over graham crackers for a fun snack to pair with your morning coffee.
Homemade Goodness – Making your pumpkin cream cheese dip at home ensures you know exactly what’s going into 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 its easy 5-minute preparation with minimal cleanup. Soak the cashews ahead, and you’re just a blend away from indulging in the best pumpkin cream cheese spread.
How to Make Pumpkin Spice Cream Cheese
Soak Your Cashews
Start by soaking your cashews in boiling water for at least 20 minutes. This step is crucial, as it ensures your cream cheese doesn’t become gritty.
Strain and Cool
After soaking, strain your cashews. If you’re planning to eat cream cheese right away, rinse them under cold water.
Blend It Up
Add your strained cashews into a high-speed blender or food processor. You will need either one of these, as a regular blender will not have enough power to make your cream cheese smooth.
Add pumpkin puree, lemon juice, maple syrup, pumpkin pie spice, and a pinch of salt. Blend until smooth.
Adjust the Consistency
Begin with ¼ cup of milk and add more as needed to achieve your desired consistency. You’ll want to use as little milk as possible while still ensuring a smooth and creamy result.
Serve or Store Pumpkin Spice Cream Cheese
Serve this Spiced Pumpkin Cream Cheese as a breakfast spread, or store it in an airtight container in the fridge for up to 8 days.
Recipe Tips for Pumpkin Spice Cream Cheese
Soak for Silky Smoothness: Don’t rush the cashew soaking step. Give them at least 20 minutes in boiling water – the longer the better. This ensures a creamy, smooth texture.
Make it Nut-Free: If you have nut allergies, substitute raw cashews for sunflower seeds for a nut-free variation.
Pure Pumpkin Puree: It’s imperative to note that this recipe uses pure pumpkin puree, not pumpkin pie filling. Pure pumpkin puree ensures authentic, earthy pumpkin flavor that’s perfect for this Pumpkin Spice Cream Cheese.
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Pumpkin Spice Cream Cheese
Ingredients
- 2 cups raw cashews
- ¼ cup pumpkin puree
- Juice of ½ a lemon
- 2 tbsp maple syrup
- 1 tbsp pumpkin pie spice
- ¼-⅓ cup of coconut milk or other plant milk
- Pinch of salt
Instructions
- Soak your cashews in boiling water for at least 20 minutes. Do not skip this step, or your cream cheese will be gritty!
- Strain your cashews. If you plan on eating the cream cheese right away, run them under cold water to cool.
- Add your strained cashews into a high-speed blender or food processor. You will need either one of these, as a regular blender will not have enough power to make your cream cheese smooth.
- Add in the rest of your ingredients and blend until smooth.
- Start with ¼ cup of milk, then add more as needed. You want to use as little milk as possible while still achieving a smooth consistency.
- Pour into an airtight container and store in the fridge for up to 8 days!
- Serve