Creamy Vegan Pumpkin Spread! It's not cream cheese, but then again, it is. Kind of. It doesn't have the strong sour taste that you'll find in traditional cream cheese, and that's okay with me. Not a fan. This vegan pumpkin "cream cheese" is for those of you who like a smear of something creamy and satisfying on your bagel or toast, without a blast of tangy sour flavor.
I may be the only person on earth who isn’t fond of that sour tangy flavor that you’ll find in cream cheese. I’d rather have a smear of nut butter on my bagel. However, being the weirdo that I am, I do love a good plain Greek yogurt. Go figure. Yogurt is what inspired this creamy pumpkin spread recipe.
There was a container of Kite Hill plain Greek yogurt in my fridge, as well as a half of a can of pumpkin puree that was left over from these delectable pumpkin spice martinis. There were also bagels on my counter that needed to be eaten before they turned into giant hockey pucks. So, I blended some soaked cashews, pumpkin, vegan yogurt, spices, and some lemon for good measure, and this magic happened.
Not too sweet, not too tangy, not too sour, perfectly creamy and delicious non-dairy pumpkin spread. This is a recipe you can feel good about eating.
Its base is cashews, which means that it’s rich in copper (an important part of your diet), protein, and heart-healthy monounsaturated fats. Yes, fat, we need healthy fat and don’t let anyone tell you that you otherwise.
You’ll also find pumpkin puree—which is filled with antioxidants—and savory spices and coconut sugar to make it refined sugar-free. This is a guilt free guilty pleasure, if that makes sense?
HOW TO MAKE HEALTHY CREAMY VEGAN PUMPKIN SPREAD
It’s as easy as 1. 2. 3.
First – Soak the cashews in boiling water for at least 4 hours. They should be soft and puffy so they break down in the blender and become smooth and creamy. You don’t (or maybe you do) want pieces of nuts in your spread.
Second – Drain and rinse the cashews and put them in the blender. Add the pumpkin puree, plain vegan yogurt, spices, sugar, lemon juice, and salt, and blend until the mixture is smooth and creamy. You’ll want to scrape the sides and blend a few times for best results.
Third – Use a spatula to scrape the pumpkin cream spread into a bowl and chill in the refrigerator for a few hours until it firms up. If you don’t mind a softer spread you can eat it straight out of the blender.
Three simple steps, that’s all it takes to make this creamy vegan pumpkin spread recipe. Remember, you can make this your own. Add more or less sugar, lemon, yogurt, or pumpkin to suit your tastes. Make it and come back and let us know what you think, or how you changed it for your tastes. We love to hear from you.
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CREAMY VEGAN PUMPKIN SPREAD
Ingredients
- 2 cups raw cashews soaked in boiling water for at least 4 hours
- 3 tbsp plain vegan yogurt (we use Kite Hill artisanal yogurt)
- 2 tbsp pumpkin puree
- 2 tbsp lemon juice
- 1 tbsp coconut sugar or brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp finely ground sea salt
- 1/8 tsp ground cloves
Instructions
- Soak the cashews in boiling water for at least four hours. The nuts should be puffy and soft so they break down into a smooth and creamy spread. The more powerful your blender the creamier it will be.
- Drain and rinse the cashews and put them in the blender. Add the remaining ingredients and blend on a high speed for approximately 1 to 2 minutes. Scrape the sides and blend for another minute or two, or until the mixture is smooth and creamy. You may have to scrape the sides of the blender a third time and blend, depending on the power of your blender.
- Use a spatula and scrape the pumpkin spread into a bowl and cover. Refrigerate for a few hours until it sets. It should be thick and easy to spread on a bagel or toast. You can also eat it straight out of the blender if you don’t mind it soft.
- Cover and store in the refrigerator for up to 4 days.
- Make this your own. If you like a sweeter spread, add more sugar, or add less if you don’t like sweet at all. If you like a lot of tang, add more yogurt and lemon. You get the idea.
Notes
Nutrition
J L Gulliver says
This is just what my husband was asking for and I put him off as I didn't have the right recipe. Thanks; I'll make it today!
Linda Meyer says
Perfect timing! I just ate a bagel with a giant schmear of it about an hour ago. 🙂
Amy Katz from Veggies Save The Day says
This looks amazing! I'm going to try it with soy yogurt since I'm allergic to almonds, although I wish I could have Kite Hill!
Linda Meyer says
Thanks Amy! I'm sure it will be just as good with soy yogurt. 🙂
Bianca says
It's one of the best recipes I've ever had in my life, I came to this site, I liked it and decided to put it into practice and it was delicious, super recommend and I ask you to continue with the beautiful and good work of you.
Linda Meyer says
Thank you, Bianca! So nice of you to take the time to let us know that you liked the recipe. We truly appreciate your kind words.
Dianne says
This looks so yummy! I love pumpkin butter and cream cheese together on bagels, so I know I'd love this! I can't wait to try it.
Linda Meyer says
Thank you! I love pumpkin butter too. This spread has a buttery texture so I think you'll like it.
Anjali @ Vegetarian Gastronomy says
oooo yet another awesome easy pumpkin recipe to have on-hand...need to try this spread with leftover pumpkin!
Linda Meyer says
It's a great recipe for leftover pumpkin! Thanks so much, Anjali. 🙂
Jasmine Briones says
This sounds wonderful, I definitely need to try this on a homemade bagel!
Linda Meyer says
Thank you, Jasmine!
Jennifer Bliss says
I need this in my life PRONTO! Wow! All kinds of YUM!
Linda Meyer says
Thank you Jennifer! 🙂
Marina Yanay-Triner says
This is so perfect for the season! It sounds so creamy and amazing! Mmm I just bought some pumpkin and can't wait to make some recipes with it like this one!
Linda Meyer says
Thank you so much, Marina!
Veggie Inspired says
This sounds wonderful, Linda. I do love a tangy cream cheese, but I also love all things creamy pumpkin! I bet this would be awesome on graham crackers or gingersnaps too!
Linda Meyer says
Thanks Jenn! Yes, I bet it would taste great on those, or apple slices. 🙂
dreenaburton says
oh yum, Linda, this looks divine! I love cashew-cheesy spreads, and adding in veg always lightens them up some. Pumpkin flavors such a great idea.
Linda Meyer says
Thank you Dreena! Cashews are pretty amazing. 🙂
Christine @ Run Plant Based says
Wow, this looks perfect - such a fall treat that I can't wait to try. Thanks!
Linda Meyer says
Thanks so much, Christine!
nicoleanndawson says
I would have to doctor it up to make it nut-free for our allergies, but it's worth a try! I'm thinking cannellini beans instead of the cashews.
Linda Meyer says
You could definitely try this with beans. I'm wondering if pumpkin or sunflower seeds might work?
veggiesdontbite says
You're really bumping up that pumpkin game! Can you just spread some on my tongue please?
Linda Meyer says
Or you could just face plant in the bowl, like bobbing for apples! 🙂 Thanks friend.
Kristina says
I love a good pumpkin spread! I really like the tart sour of a cream cheese, but it really isn't necessary for pumpkin, ha! 🙂
Linda Meyer says
Thank you, Kristina! You're absolutely right! 🙂
J L Gulliver says
Just made my second batch and mentioned to my husband that I'd probably post a comment. He said to be sure to let everyone know he's wild about this. We had some at mid-afternoon on graham crackers and apple slices. So good. Thanks for another winner recipe!
Linda Meyer says
Awe, thank you so much. Please tell your husband thank you for us! We're so happy you're enjoying the recipe. I love that you're dipping it in crackers and apple slices. 🙂
alisamarie says
That looks scrumptious - and what a brilliant way to incorporate dairy-free yogurt!
Linda Meyer says
Thank you, Alisa! I've been using Kite Hill's Greek yogurt in a lot of recipes that require a tangy flavor and it works wonders.