Dairy-free Pumpkin Spice Dip
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If you are not lactose intolerant, or allergic to dairy, count your blessings. Once you can’t have a food that you have always loved it seems to show up e-v-e-r-y-w-h-e-r-e! I’m sure you have seen the cute little pumpkin cheesecake dip video on Facebook, right? Well I did, and it made me determined to create my own Dairy-free Pumpkin Spice Dip…..
Not only can I not have dairy….I cannot have soy or coconut!! So the obvious Tofutti fake cream cheese is out of the question……so I had to get extra creative. 🙂
How to make Dairy-free Pumpkin Spice Dip:
Do you remember the Cashew Cream that I made a few weeks ago? Okay, just pretend that you do…..
It’s super easy to make, in fact it only takes about 15 minutes. For this recipe we are going to blend our soaked cashews with 1/2 cup of water until we see how thick our pumpkin puree is. 😉 Have you ever noticed that each can has a different consistency?
Blend in pumpkin puree, scraping down sides as needed…..
This is where we are going to deviate a bit from the images. I continued adding all of the ingredients to the blender, which made it more difficult to mix and added way too much air to the dip.
Whisk or beat in powdered sugar, spices, and flavorings, adding in only enough water or cashew milk to achieve desired consistency…..
Chill and serve with ginger snaps and/or sliced fruit…..
See, now was’t that simple? Even though I am suggesting that you dirty a blender and a mixer, it is worth it.
Notes:
- I used Lorann Cream Cheese Bakery Emulsion to try and get an authentic cheese cake taste….it doesn’t exactly taste like cheese cake, but it is still delicious. {you may be able to find it at Michael’s}
- I served my Dairy-free Pumpkin Spice Dip with ginger snaps and apple slices, but use whichever cookies and fruit you would like.
- The consistency will depend on how “dry” your pumpkin puree is, but will never be as thick as a dip made with cream cheese.
- If you do not need a dairy-free dip, substitute 8 ounces of cream cheese for the cashew cream.
Now you can enjoy a fun pumpkin spice dip along side your friends and no longer feel left out. 🙂
More delicious Pumpkin recipes:
Enjoy!!
Dairy-free Pumpkin Spice Dip
Equipment
- Blender
Ingredients
- 15 ounce can pureed pumpkin not pumpkin pie filling
- 8 ounces cashew cream
- 2 cups powdered sugar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 1 teaspoon Lorann Cream Cheese Bakery Emulsion
Instructions
- Blend your cashew cream with 1/2 cup of water to start.
- Blend in pumpkin puree, scraping down sides as needed.
- Whisk or beat in powdered sugar, spices, and flavorings, adding in only enough water or cashew milk to achieve desired consistency.
- Chill and serve with ginger snaps and/or sliced fruit.
Notes
- I used Lorann Cream Cheese Bakery Emulsion to try and get an authentic cheese cake taste….it doesn’t exactly taste like cheese cake, but it is still delicious. {you may be able to find it at Michael’s}
- I served my Dairy-free Pumpkin Spice Dip with ginger snaps and apple slices, but use whichever cookies and fruit you would like.
- The consistency will depend on how “dry” your pumpkin puree is, but will never be as thick as a dip made with cream cheese.
- If you do not need a dairy-free dip, substitute 8 ounces of cream cheese for the cashew cream.
I have to try this! I make a paleo (I’m not strict) ginger snap recipe and would love to try them with this. Thanks for the idea and for sharing with us at Funtastic Friday! Pinning!