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.