This sweet pumpkin cashew cream cheese is smooth and creamy with vibrant flavors, perfect for spreading on sourdough toast. It combines soaked cashews, pumpkin purée, and several sweeteners and spices for a delicious vegan topping.
1: Drain and rinse soaked cashews.
2: Add all ingredients to a high speed blender and blend until very smooth. You will likely need to scrape down the ingredients a few times.
3: Taste and adjust cinnamon or pumpkin pie spice.
4: Store in the refrigerator for up to 5 days.
