Vegan Pumpkin Spice Cream Cheese
Hello & Happy Sunday!!
Since leaving New York I rarely enjoy a bagel. There is just something about an NYC bagel that eclipses any others I’ve tried. Whether it be due to the size, flavor, quality of the bread, it’s just hands down one of my favorite indulgences when there. Believe it or not, some don’t know the glory of the perf NYC bagel. Although my husband was from upstate NY and been in the city for a few years before me, he had N E V E R had one, but immediately became hooked lol.
Since a good bagel needs a good cream cheese, I was on the move to create a festive option for 2018!
When it comes to vegan cream cheeses a lot of times they can be underwhelming. The traditional flavor is typically the way to go and as the more fun flavor varieties are just disappointing. So while on a pumpkin rampage (LOL), I just knew..
I had to do a Pumpkin Spice Cream Cheese!!
Whenever I hear homemade vegan cream cheese I think, it’s too involved, and not worth the time or money. However, it’s actually quite easy to make and requires little effort. Also, since there is still no pumpkin spice vegan cream cheese, that’s just one more reason you have to explore a homemade recipe!
What’s fab about this concept, is everything! It’s quick, easy, cheesy, affordable, slightly sweet, slightly tart, packs that orange hue, packs healthy fats, protein, fresh pumpkin, you can modify the texture by removing as much moisture as you like, perf for the fall season, and pairs magically with a cinnamon bagel!
If you love all things pumpkin or simply crave modern vegan concepts, you have to try this recipe for vegan Pumpkin Spice Cream Cheese!!
Why this recipe rocks:
Perf for fall
You can modify the texture
Packed with healthy fats and protein
Eat Drink Shrink
Yields 1 1/2 cups
10 minPrep Time
10 minTotal Time
- 2 cups raw cashews soaked overnight in water
- 2 tbsp coconut sugar
- 2 tsp pumpkin pie spice
- 1/4 cup Pecans (optional garnish)
- 2 tbsp vegan yogurt
- 1/4 cup Pumpkin, canned
- almond milk as needed to get the mixture to move in the blender
- 1/2 tsp sea salt (plus more to taste)
- Drain the liquid off of the soaked cashews. Add them to a blender or food processor with all of the ingredients and blend until completely smooth. If you aren't used a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can almond milk a tablespoon at a time if you're having trouble blending.
- Spoon the cream cheese mixture onto the cheesecloth. Pull up the sides of cheesecloth and tie with a piece of string or twine.Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it. Use a clean utensil to taste the mixture, let it culture for another 12-24 hours if you want a stronger tang.
- Store in the refrigerator for up to 1 weeks. Top with additional pumpkin spice and pecans and serve.