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Vegan Pumpkin Cream Cheese

  • Author: Eat Drink Shrink
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups 1x


  • 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)


  1. 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.
  2. 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.
  3. Store in the refrigerator for up to 1 weeks. Top with additional pumpkin spice and pecans and serve.
  • Prep Time: 10 minutes


  • Serving Size: 1
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