Once October hits (ok, ok, we all know its more like September) the pumpkin spice craze is upon us.
I am guilty of loving all things pumpkin and cream cheese is no exception.
Just the right amount of pumpkin spice and sweet maple syrup make this cream cheese a fall favorite, and staple in this house.
If you are not into bagels ( we may need to have a chat, because I truly just can’t understand anything but an intense love for any bread) then you can always spread some of this magic on some apple slices or graham crackers.
You could eat it right out of the bowl with a spoon and I wouldn’t judge you! If you do love bagels as much as I do, then check out our easy homemade bagel recipe.
I really can not think of a better breakfast this fall than a homemade cinnamon bagel with this delicious cream cheese all over it.
INGREDIENTS:
1 cup unsalted cashews
3 tablespoons canned pumpkin
1/4 cup coconut cream ( from a can of full fat coconut milk)
2 tablespoons refined coconut oil
1 teaspoon lemon juice
2 teaspoons pumpkin pie spice
pinch of salt
2 tablespoons maple syrup
INSTRUCTIONS:
Soak cashews overnight, or cover with water and microwave for three minutes. Drain water.
Refrigerate one can of full fat coconut milk for a few hours. Once it is good and cold, the cream will separate from the liquid in the can. Open and use 1/4 cup of just the cream.
Add cashews, coconut cream, and remaining ingredients in a high speed blender or food processor.
Blend until the nuts are completely broken down, and the mixture is creamy smooth.
Put the cream cheese in a shallow bowl, or a few ramekins, and refrigerate for several hours until the cream cheese sets.
If you like this recipe, try these:
