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Creamy Vegan Pumpkin Spread

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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. 

Vegan pumpkin spread sprinkled with coconut sugar in a wooden bowl with bagels on a wood board.

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.

A close up photo of vegan pumpkin spread with coconut sugar sprinkled on top in a wood bowl with a wood handle.

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.

Creamy vegan pumpkin spread on a bagel with a blurred shot of the spread in a wood bowl.

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Vegan pumpkin spread in a wooden bowl with bagels on a wood board.
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CREAMY VEGAN PUMPKIN SPREAD
Prep Time
10 mins
Soak the Cashews
3 hrs 55 mins
 
Creamy vegan pumpkin spread! Made with cashews, vegan Greek yogurt, pumpkin puree, and savory spices.
Servings: 2 Cups
Calories: 770 kcal
Author: Linda Meyer
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
US Customary - Metric
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cover and store in the refrigerator for up to 4 days.
  5. 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.
Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
CREAMY VEGAN PUMPKIN SPREAD
Amount Per Serving
Calories 770 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 10g 50%
Sodium 310mg 13%
Potassium 882mg 25%
Total Carbohydrates 51g 17%
Dietary Fiber 5g 20%
Sugars 16g
Protein 24g 48%
Vitamin A 46.7%
Vitamin C 12.1%
Calcium 9%
Iron 49.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Creamy, dairy-free, vegan pumpkin spread. It's creamy and rich and so delicious. Perfect for breakfast.

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Comments

  1. J L Gulliver says

    October 16, 2017 at 1:58 pm

    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!
    Reply

  3. Bianca says

    October 16, 2017 at 5:01 pm

    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.
    Reply

  15. J L Gulliver says

    October 20, 2017 at 11:30 pm

    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!
    Reply

    • Linda Meyer says

      October 21, 2017 at 5:49 pm

      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. :)
      Reply

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