Ingredients

The following ingredients have 2 Servings
  • 2 cups raw cashews soaked in boiling water for at least 4 hours
  • 3 tablespoon plain vegan yogurt (we use Kite Hill artisanal yogurt)
  • 2 tablespoon pumpkin puree
  • 2 tablespoon lemon juice
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon finely ground sea salt
  • 1/8 teaspoon ground cloves

Instruction

  • Soak the cashews in boiling water for at least four hours. The nuts should be puffy and soft so they break down into a smooth and creamy spread. The more powerful your blender the creamier it will be.
  • Drain and rinse the cashews and put them in the blender. Add the remaining ingredients and blend on a high speed for approximately 1 to 2 minutes. Scrape the sides and blend for another minute or two, or until the mixture is smooth and creamy. You may have to scrape the sides of the blender a third time and blend, depending on the power of your blender.
  • Use a spatula and scrape the pumpkin spread into a bowl and cover. Refrigerate for a few hours until it sets. It should be thick and easy to spread on a bagel or toast. You can also eat it straight out of the blender if you don’t mind it soft.
  • Cover and store in the refrigerator for up to 4 days.
  • Make this your own. If you like a sweeter spread, add more sugar, or add less if you don’t like sweet at all. If you like a lot of tang, add more yogurt and lemon. You get the idea.