Pumpkin Cheesecake Dip
Pumpkin Cheesecake Dip is the ultimate crowd-pleaser, combining creamy cashews and warm spices for a delightful treat perfect for any occasion. This easy-to-make dip is not only rich in flavor but also vegan-friendly, making it a guilt-free indulgence. Ideal for gatherings, game days, or cozy nights in, serve it with fresh fruit slices or crunchy crackers for a variety of delicious bites. The harmonious blend of pumpkin puree and sweet dates creates a festive flavor that everyone will enjoy.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 4 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Ingredients
Scale
- 2 cups raw cashews (soaked) or 1 cup dairy-free cream cheese
- 1/2 cup Medjool dates (pitted and soaked)
- Juice of 1/2 lemon
- 1/3 cup pureed pumpkin
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
- Soak cashews and dates in hot water for several hours (or boil water, remove from heat, and soak for about 15 minutes).
- Drain the soaked cashews and dates.
- In a food processor or high-speed blender, blend cashews and dates with lemon juice until smooth.
- Add pureed pumpkin, vanilla extract, cinnamon, and nutmeg to the mixture and blend until fully combined.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://flavorandspoon.com/pumpkin-cheesecake-dip/