Pumpkin Cheesecake Dip (vegan)
1⁄2 cupraw unsalted cashews (soaked in room temp water for 1 - 2 hours)
3 1⁄2 ouncesvegan cream cheese
1⁄4 cuppumpkin puree
2 tablespoonsMaple Syrup
1 teaspoonpumpkin pie spice
1 teaspoonVanilla Extract
- Soak cashews in room temp water for 1-2 hours to soften. Drain and rinse.
- Add all ingredients to small blender and blend until smooth and creamy.
- Serve with fresh fruit, cookies, crackers, etc.
Yields 10 Servings