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

CREAMY VEGAN PUMPKIN SPREAD

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

Ingredients

  • 2 cups raw cashews soaked in boiling water for at least 4 hours
  • 3 tablespoon plain vegan yogurt (we use Kite Hill artisanal yogurt)
  • 2 tablespoon pumpkin puree
  • 2 tablespoon lemon juice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon finely ground sea salt
  • 1/8 teaspoon 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

The Nutrition Facts are an estimate only.

Nutrition

Calories: 770kcal | Carbohydrates: 51g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 310mg | Potassium: 882mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2335IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 8.9mg