Wednesday, October 16, 2013

Vegan Pumpkin Cream Cheese from Laura Friendly








I finally roasted and pureed my own pumpkins and found this yummy recipe. The cream cheese gets its creaminess from  cashews that have been soaked overnight in water. Combine the creaminess of the cashews with fresh pumpkin puree -- magic! The maple syrup gives it a little bit of sweetness, the lemon juice gives it a little tang, and the coconut oil makes it so rich.
I enjoyed it on a slice of GF french bread from the bakery :)

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