Ingredients
Scale
- 2 cups raw cashews soaked overnight in water
- 2 tbsp coconut sugar
- 2 tsp pumpkin pie spice
- 1/4 cup Pecans (optional garnish)
- 2 tbsp vegan yogurt
- 1/4 cup Pumpkin, canned
- almond milk as needed to get the mixture to move in the blender
- 1/2 tsp sea salt (plus more to taste)
Instructions
- Drain the liquid off of the soaked cashews. Add them to a blender or food processor with all of the ingredients and blend until completely smooth. If you aren’t used a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can almond milk a tablespoon at a time if you’re having trouble blending.
- Spoon the cream cheese mixture onto the cheesecloth. Pull up the sides of cheesecloth and tie with a piece of string or twine.Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it. Use a clean utensil to taste the mixture, let it culture for another 12-24 hours if you want a stronger tang.
- Store in the refrigerator for up to 1 weeks. Top with additional pumpkin spice and pecans and serve.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1