Since leaving New York I rarely enjoy a bagel. There is just something about an NYC bagel that eclipses any others I’ve tried. Whether it be due to the size, flavor, quality of the bread, it’s just hands down one of my favorite indulgences when there. Believe it or not, some don’t know the glory of the perf NYC bagel. Although my husband was from upstate NY and been in the city for a few years before me, he had N E V E R had one, but immediately became hooked lol.
Since a good bagel needs a good cream cheese, I was on the move to create a festive option for 2018!
When it comes to vegan cream cheeses a lot of times they can be underwhelming. The traditional flavor is typically the way to go and as the more fun flavor varieties are just disappointing. So while on a pumpkin rampage (LOL), I just knew..
I had to do a Pumpkin Spice Cream Cheese!!
Whenever I hear homemade vegan cream cheese I think, it’s too involved, and not worth the time or money. However, it’s actually quite easy to make and requires little effort. Also, since there is still no pumpkin spice vegan cream cheese, that’s just one more reason you have to explore a homemade recipe!
What’s fab about this concept, is everything! It’s quick, easy, cheesy, affordable, slightly sweet, slightly tart, packs that orange hue, packs healthy fats, protein, fresh pumpkin, you can modify the texture by removing as much moisture as you like, perf for the fall season, and pairs magically with a cinnamon bagel!
If you love all things pumpkin or simply crave modern vegan concepts, you have to try this recipe for vegan Pumpkin Spice Cream Cheese!!
Why this recipe is great:
Perf for fall
You can modify the texture
Packed with healthy fats and protein