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


Creamy vegan pumpkin spread! Made with cashews, vegan Greek yogurt, pumpkin puree, and savory spices.
Prep Time 10 minutes
Soak the Cashews 3 hours 55 minutes
Servings 2 Cups
Calories 770 kcal
Author Linda Meyer


  • 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


  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
Amount Per Serving
Calories 770 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 10g63%
Sodium 310mg13%
Potassium 882mg25%
Carbohydrates 51g17%
Fiber 5g21%
Sugar 16g18%
Protein 24g48%
Vitamin A 2335IU47%
Vitamin C 10mg12%
Calcium 90mg9%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.