Print
knife sitting in pumpkin cream cheese

Vegan Pumpkin Cream Cheese

The most amazing fall-inspired Vegan Pumpkin Cream Cheese made with cashews, pumpkin spice, pumpkin puree and is naturally-sweetened and only 8 ingredients! Perfect on bagels or toast!

Course Breakfast
Cuisine American, Vegan
Keyword dairy-free cream cheese, vegan cream cheese, vegan pumpkin cream cheese
Prep Time 10 minutes
Cook Time 0 minutes
soaking overnight 12 hours
Servings 1 1/2 cups
Author Brandi Doming

Ingredients

Instructions

  1. First, you must soak the cashews overnight. DO NOT SKIP THIS by trying to do a fast 30 minute boil! This is not a step that can be rushed or skipped. If you do, you will end up with a gritty cream cheese because there is such a small amount of liquid used to blend up the nuts. Soak for 8-12 hours, the longer the better.

  2. Drain and rinse the soaked cashews and add to a food processor. A blender will not work for this because there is very little liquid. A food processor works best.

  3. Add all of the remaining ingredients and blend. It will seem really chunky at first, but blend for several minutes. You will need to stop and scrape down the sides a few times to ensure all the spices and everything is well incorporated. Blend until 100% smooth and creamy like in the photo. Food processor strengths can vary, so yours make take longer than mine. Mine took a few minutes.

  4. Taste and if you want it sweeter, add more coconut sugar. This is meant to be a flavored, mildly sweet cream cheese, but not as sweet as a pie, for example. It should taste tangy and sweet, but not real sweet. You don't want to add more maple syrup though, because that is a liquid and will make the mixture too soft.

  5. Place in the fridge to chill overnight , as it will reach its full flavor after chilling, as well as chilled cream cheese always taste best cold and it will firm up more as well. Try not to eat it all with a spoon!