Why do I need to soak the cashews overnight?

Soaking raw cashews overnight in water helps to soften them, making them easier to blend into a completely smooth, creamy texture for the cream cheese.

What is the purpose of draining the cream cheese in cheesecloth?

Draining the cashew mixture in cheesecloth allows excess liquids to drain out, resulting in a thicker, more spreadable cream cheese consistency and aids in the culturing process.

How long should I culture the cream cheese for?

You can culture the cream cheese for 12-24 hours; a longer culturing time will result in a stronger, more tangy flavor.

How should I store this vegan pumpkin spice cream cheese?

Store the finished pumpkin spice cream cheese in the refrigerator for up to one week.

What are some serving suggestions for this cream cheese?

This pumpkin spice cream cheese is delicious spread on bagels or toast, and can be garnished with additional pumpkin spice and chopped pecans.

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Pumpkin Spice Cream Cheese
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Pumpkin Spice

Pumpkin Spice Cream Cheese [Vegan]

Dairy Free

If you love all things pumpkin or simply crave modern vegan concepts, you have to try this recipe for vegan Pumpkin Spice Cream Cheese!! 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... Read More

Ingredients You Need for Pumpkin Spice Cream Cheese [Vegan]

2 cups raw cashews soaked overnight in water
2 tablespoons coconut sugar
2 teaspoons pumpkin pie spice
1/4 cup Pecans (optional garnish)
2 tablespoons vegan yogurt
1/4 cup Pumpkin, canned
almond milk as needed to get the mixture to move in the blender
1/2 teaspoon sea salt (plus more to taste)

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How to Prepare Pumpkin Spice Cream Cheese [Vegan]

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 using 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 add 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.