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 🙂
This sounds fabulous! What a great spread for bagels or toast :)!
Omg that sounds so good. I love those recipes that you only need like 4 things for, simplicity is a good thing!
It's like a guilt free pumpkin cheese cake! 🙂
This is a great idea! So festive, too!
Hi Madge! Thanks! I actually ate some this morning on toast … with whipped cream 🙂 Just decadent!