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.
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
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 14.5gProtein: 6gFat: 14.5gSaturated Fat: 2.7gPolyunsaturated Fat: 2.56gMonounsaturated Fat: 7.75gSodium: 25mgPotassium: 254.5mgFiber: 1.4gSugar: 5.4gVitamin A: 63.81IUVitamin C: 1.65mgCalcium: 27.3mgIron: 2.4mg
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