Pumpkin Spice Cashew Cheese

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!

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Pumpkin Spice Cashew Cheese Recipe
vegan, plant-based, refined sugar-free, gluten-free

Ingredients: 

• 1, 15 oz can pure, unsweetened pumpkin
• 2 cups raw cashews (or almond slivers)
• 1/4 cup maple syrup (or raw honey)
• 2 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 cup fresh lemon juice (juice from 1-1.5 lemons or substitute with fresh orange juice)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 cup water

Instructions:

1. Preheat oven to 250°F.
2. Add all ingredients to a blender (or food processor) and blend until very smooth.
3. Pour into 2, 6 in ramekins and bake for 30-40 min, until the top looks nice and baked.
4. Serve warm or chilled and serve with sliced apples or pears.