Skip to navigation
Skip to main content
Search form
Search
Home
Recipes
New Cookbook!
Cookbook #1
About Me
Blog
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
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
Nosh and Nourish
Description
Pumpkin Cheesecake Dip (vegan)
Ingredients
Instructions
Yields 10 Servings
Nosh and Nourish