5 comments

Vegan Pumpkin Cream Cheese

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Ok, I’ll admit it. This isn’t truly original. I saw that Bruegger’s has a seasonal pumpkin cream cheese and thought to myself, “I can totally make that myself … and … I can make it vegan!” So I did. Here it is. (P.S…. this is so simple, I’m almost reluctant to call it a ‘recipe.’)

Vegan Pumpkin Cream Cheese

1/2 cup vegan cream cheese
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2-4 tablespoons raw agave (depending on your preferred sweetness)
2/3 cup cooked pumpkin (canned is fine)

*Mix and refrigerate.

I ate the spread on toast. Adding sliced banana or crushed nuts would be good too. Or you could use the cream cheese as a filling (e.g., whoopie pies, crepes, homemade oreos). You could also eat it with crackers or on top of waffles, pancakes, or pound cake. The possibilities are endless 🙂

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Amy

    This sounds fabulous! What a great spread for bagels or toast :)!

    October 19, 2010
  2. BigFatBaker

    Omg that sounds so good. I love those recipes that you only need like 4 things for, simplicity is a good thing!

    October 19, 2010
  3. Tiffany and Keyla

    It's like a guilt free pumpkin cheese cake! 🙂

    October 19, 2010
  4. madge @ vegetariancasserolequeen

    This is a great idea! So festive, too!

    October 21, 2010
  5. Tiffany and Keyla

    Hi Madge! Thanks! I actually ate some this morning on toast … with whipped cream 🙂 Just decadent!

    October 23, 2010