Dairy-free Pumpkin Spice Dip | cookingwithcurls.com
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Dairy-free Pumpkin Spice Dip

This Dairy-free Pumpkin Spice Dip is the answer to your dairy-free, soy-free, coconut-free, and vegan snacking dreams!!
Prep Time5 mins
Total Time5 mins
Course: Snack
Cuisine: American
Keyword: pumpkin, recipe, spice, dairy, free, cashew, cream,
Servings: 12 Servings
Calories: 93kcal
Author: Lisa Johnson

Equipment

Ingredients

  • 15 ounce can pureed pumpkin not pumpkin pie filling
  • 8 ounces cashew cream
  • 2 cups powdered sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 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.

Nutrition

Serving: 0.25cup | Calories: 93kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 5515IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg