Pumpkin Cheesecake Dip


Description

Pumpkin Cheesecake Dip (vegan)

Ingredients

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

Instructions

  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.

Yields 10 Servings