Pumpkin Cheesecake Dip


Pumpkin Cheesecake Dip (vegan)


1⁄2 cup raw unsalted cashews (soaked in room temp water for 1 - 2 hours)
3 1⁄2 ounces vegan cream cheese
1⁄4 cup pumpkin puree
2 tablespoons Maple Syrup
1 teaspoon pumpkin pie spice
1 teaspoon Vanilla Extract


  1. Soak cashews in room temp water for 1-2 hours to soften. Drain and rinse.
  2. Add all ingredients to small blender and blend until smooth and creamy.
  3. Serve with fresh fruit, cookies, crackers, etc.