Vegan pumpkin spice cream cheese is a good alternative to regular pumpkin spice cream cheese if you don’t eat dairy! It’s easy to make and full of flavor!
Cream cheese or cream cheese frosting is a quintessential pairing with anything pumpkin in the fall. If you’re lactose intolerant or dairy free you no longer have to miss out on those types of treats with this recipe for vegan pumpkin spice cream cheese!
I’ve even had people who are not dairy free like the taste of this vegan pumpkin cream cheese! As someone who does eat dairy, I can definitely equally enjoy this spread in multiple ways throughout the fall.
Made with just 7 simple ingredients that might already be in your pantry, it’s a great dairy free alternative that you can put on top of nearly any pumpkin treat in the fall.
Soaking cashews for a few hours softens them up and once blended, achieves the consistency of cream cheese! For less expensive cashews, I grabbed them out of the bulk section of my grocery store where a lot of nuts, seeds and flours are cheeper!
Ingredients for Vegan Pumpkin Spice Cream Cheese
- cashews
- pumpkin puree
- maple syrup
- cinnamon
- pumpkin pie spice
- lemon juice
- salt
How to Use Vegan Pumpkin Spice Cream Cheese
- on top of pumpkin bagels
- on top of pumpkin spice english muffins
- on top of toast
- on top of pumpkin bread (like this recipe for better than starbucks pumpkin bread!)
- on top of pumpkin muffins
- on top of pumpkin cupcakes
- on top of pumpkin cookies
- swirled into pumpkin bread
If you’re not avoiding dairy, Trader Joe’s has an awesome pumpkin cream cheese that I buy every year in the fall!
How to Store Leftover Pumpkin Puree
This delicious pumpkin recipe will not use up the whole can, so how do you store the leftover pumpkin puree? Leftover pumpkin puree should be taken out of the can and put into a glass container, Tupperware or mason jar, (basically anything with a lid that can be sealed) and stored in the fridge for up to a week.
You can also freeze leftover pumpkin puree for up to 3 months in the freezer. I like to freeze it in ice cube trays so that I can pop out chunks for soups, smoothies and more!
Vegan Pumpkin Spice Cream Cheese
Ingredients
- 2 cup raw cashews soaked in water 4-8 hours, drained and rinsed
- 1/4 cup pumpkin puree
- 1-2 tbsp. lemon juice
- 1 tbsp. maple syrup
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. salt
Instructions
- 1. Place all ingredients in a food processor or high speed blender.
- 2. Mix until resembles the consistency of cream cheese. If you’re using a Vitamix, use the tamper tool to help press the mixture down toward the blade.
- 3. Add more maple syrup if you prefer a sweeter version. Store in an airtight container in the fridge for up to one week.
Fall In Love With These Pumpkin Recipes Too
- Pumpkin Spice Almond Butter
- Pumpkin Chickpea Blondies {GF & DF}
- Pumpkin Nice Cream {DF}
- Paleo Pumpkin Swirl Bread
pin this recipe for later!
This might be an odd question…but can pumpkin seeds be soaked and used in the same manner?
I don’t think they would create that creaminess that you are looking for when it comes to cream cheese! I’ve never tried soaking them so I’m not sure what would happen.
This recipe is amazing! I loved it and this is coming from a die-hard pumpkin cream cheese fan. I used 3 T of maple, 3 T of lemon, extra pumpkin. Turned out perfect.
Yay! So glad you liked it!