It's that time of the year where we start seeing pumpkin spice all around so I wanted to share one of my favorite pumpkin spice recipes...actually, I am already late since the season seemed to start in August this year! Any-who, this recipe gives a fun twist to cashew cheese spread and it is not your typical pumpkin spice recipe since it can be used for an appetizer or dessert.
It is great to have on hand when you have a craving for pumpkin spice but don't want to fall off course with your healthy lifestyle. Only quality ingredients are used in this recipe, which is another reason why I love it. This pumpkin spice cheese pairs wonderfully with sliced pears or apples and can be enjoyed warm, straight out of the oven, or chilled overnight. Happy Pumpkin Season!
Pumpkin Spice Cashew Cheese Recipe
vegan, plant-based, refined sugar-free, gluten-free
If you haven't checked out the OvercomingMS website yet, you really should. There are many wonderful recipes available there and I am a frequent visitor. I was recently perusing their recipe list and came across this biscuit recipe that looked amazingly simple and fast to make (slightly tweaked version below).
After making the biscuits I had a really big craving for a nice big bowl of biscuits and gravy, so I set out to try to make an equally simple and fast gravy recipe. It turned out to be exactly what I was hoping for. So the next time you are in the mood for a nice warm bowl of breakfast comfort food, I hope you give this one a try. The biscuit recipe makes about 12-15 biscuits and the gravy recipe makes about two to three servings, so if you need more just scale it up!
Vegan Biscuits and Gravy Recipe
vegan, plant-based, refined sugar-free
Amanda Windhof, PhD is an MS lifestyle advocate who wants to ensure a healthy diet is accessible to everyone.