This smooth vegan cream cheese will take your breakfast to a whole new level with the spice of pumpkin and cinnamon balanced out by the sweet maple syrup.
Spiced Pumpkin-Cashew Cream Chez
2015-12-07 20:10:40
Nutrition Facts
Serving Size
600g
Amount Per Serving
Calories 931
Calories from Fat 539
% Daily Value *
Total Fat 64g
99%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 38g
Cholesterol 0mg
0%
Sodium 1231mg
51%
Total Carbohydrates 81g
27%
Dietary Fiber 12g
47%
Sugars 29g
Protein 23g
Vitamin A
572%
Vitamin C
19%
Calcium
18%
Iron
65%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup cashews
- 1 cup water
- ¾ cup pumpkin purée (can substitute sweet potato or butternut squash purée)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon dried ginger
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
Instructions
- Soak the cashews in the water for 4 to 24 hours in the refrigerator. Note: If you have a highspeed blender you can soak them more briefly, but if you have a normal blender, soak overnight for best results.
- Drain the soaked cashews into a measuring cup and combine them in the blender with the pumpkin, maple syrup, lemon juice, cinnamon, ginger, salt, and cloves.
- Blend until smooth. You will have to stop and scrape down the sides. It helps if you use a slow speed first to begin to break up the cashews before moving up to the more intense speeds. If you have a blender that’s not very powerful and you need more liquid, add a tablespoon or two of the soaking water. Store in the refrigerator.
- *TIP: Make a savory variation by trading mashed avocado for the pumpkin purée and using your favorite savory herbs. Increase the lemon juice to 1½ tablespoons to keep it from browning.
Notes
- Makes 2 cups.
Adapted from The Easy Vegan Cookbook
Adapted from The Easy Vegan Cookbook
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