My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Thursday
Sep272012

cashew pumpkin cream {date sweetened}

Fear not.  This blog will not turn into a pumpkin patch for all of fall.  I will infuse this page with pumpkin minimally + creatively.  I just can’t help myself.

Pumpkin has been a favorite of mine ever since I can remember.  My mom hates it.  My dad loves it.  Chris hates it.  I love it.  So I get it.  It’s a love it or hate it kind of thing.

Today, I took a stab at a recipe idea that popped in my head a few weeks ago.  It all came about when I was making cherry cashew cream frosting for the almond meal muffins.  Adding pumpkin to the mix could only make things creamier.  I thought the mild cashew flavor and pumpkin spices would work well together. 

And boy did they ever.

cashew pumpkin cream {date sweetened} | edible perspective

Lately, I’ve really enjoyed using cashews as a base for sauces and frostings.  Soaked cashews offer a luxuriously rich texture full of healthy fats + nutrients.  They can be utilized in soups, sauces, frostings, nut butters, and more.  It’s still amazing to me how versatile nuts are. 

cashew pumpkin cream {date sweetened} | edible perspective

My purpose with this recipe was to see if I could come up with a comparable version of the standard pumpkin cream cheese dip you’ve all seen before.  My goal was not to replicate that recipe but to create something that was just as enticing + sinful.

While the cream cheese dip is delicious, I have to admit this one wins in my book.  It tastes like straight-up pumpkin pie filling.  And personally, I would much rather scarf down pumpkin pie filling than pumpkin cheesecake filling.

Smooth, thick, spiced, and so very creamy.

cashew pumpkin cream {date sweetened} | edible perspective

Pumpkin pie in a bowl.

Dip, slather, spread, or scoop.

I’ll let you decide.

cashew pumpkin cream {date sweetened} | edible perspective

Print this!

Cashew Pumpkin Cream – Date Sweetened [gf/vegan - yields 1 1/4 cup]

  • 1/2 cup raw/unsalted cashews, soaked
  • 3/4 cup pumpkin puree
  • 6-8 large medjool dates, soaked
  • 1/4 – 1/2 cup unsweetened almond/hemp/soy milk
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  1. Soak cashews in a bowl and leave on the counter overnight [or for at least 5 hours].
  2. Soak dates in a bowl of warm water until tender. About 30 minutes – 1 hour.  Remove the pits.
  3. Drain the cashews and add them to your high speed blender with 6 of the drained soaked dates, 1/4 cup milk, vanilla extract, all of the spices, and salt.
  4. Blend the ingredients from low to high while using your blender stir stick to keep the mixture moving.  Add more milk [slowly] if needed to thin out.  I used a total of 1/4 cup plus 2 Tbsp.
  5. Blend until completely smooth.
  6. Add more soaked dates and blend if a sweeter taste is desired.
  7. Store in the fridge in a covered container for 4-5 days.

notes:  If you’re having a hard time getting things moving in your blender you may want to add a bit more pumpkin puree and/or milk.  Taste and add more spices if needed.  Using the stir stick is key!  This may work with a small or large food processor, but I’m not sure that it will get to the same smooth texture.

cashew pumpkin cream {date sweetened} | edible perspective

First book deadline is Monday.

Back to doughnut-land.

Have a great weekend!

Ashley

Reader Comments (25)

Oh mann this looks incredible Ashley! I too am afraid that I'll overdo my pumpkin, haha. I have a question regarding your beautiful pics! Are you now using lightroom?
September 27, 2012 | Unregistered CommenterEllie@Fit for the Soul
@Ellie - I do use Lightroom and shoot in RAW and have been doing both since I started photography 3 years ago. :)
September 27, 2012 | Registered CommenterAshley
Mhhhm, this recipe soungs addictive - and it reminded me of a box of silken tofu that is close to expiry and leftover pumpkin puree which is waiting in my fridge. I might replace the cashew with the tofu for economis reasons, taste wise I would prefer the cashews.
September 28, 2012 | Unregistered CommenterKsenija @ Health Ninja
Wow, so is this meant to be eaten with a spoon? I'm not sure if I would want to use it as a frosting or just eat the whole bowl. Looks outstanding!
September 28, 2012 | Unregistered CommenterLauren
Yum! This looks like it would be perfect on a chocolate cake : )
September 28, 2012 | Unregistered CommenterAbby@totesdelishblog
@Lauren - A spoon works! It could be used in a handful of different way. I'm hoping to write a post with a few examples...if it lasts that long in the fridge...not looking good ;)
September 28, 2012 | Registered CommenterAshley
Mmm this sounds lovely!
September 28, 2012 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
This looks delicious! I love that you used dates as the sweetener. I don't like to use refined sugar, and dates always give everything the best caramely flavor. I think I would put this on just about everything!
September 28, 2012 | Unregistered CommenterKerry
What an interesting recipe! I'm so intrigued by the idea of cashew cream. I just love cashews.
September 28, 2012 | Unregistered CommenterKatie @ Blonde Ambition
Dang this looks tasty! Do you have any suggestions for how to use the dip? Is it more of a dessert or would it be good as an appetizer or main dish?
September 28, 2012 | Unregistered CommenterErika
This looks so extremely velvety. And your photos are just more and more impressive every post! Love the dramatic shadows in these.
September 28, 2012 | Unregistered CommenterAndrea
I love making homemade cashew cream. The pumpkin is a fabulous twist!
September 28, 2012 | Unregistered CommenterJen @ Savory Simple
@Erika - It wouldn't be eaten as a side or main dish. It's more of a dip that you could serve as an appetizer with apple slices, cubed vanilla cake, pretzels, etc. It could also be served in little mini cups as a dessert pudding. A little goes a long way as it's quite rich! You could also use it as a breakfast topping or spread [like on oats, pancakes, or french toast]. I'll add a little note in the post about all the uses. :)

@Andrea - Thank you! That really means so much!
September 28, 2012 | Registered CommenterAshley
i saw this recipe on gena's blog last year : http://www.choosingraw.com/vegan-pumpkin-pie-pudding-two-ways/
September 28, 2012 | Unregistered Commenterthe delicate place
@the delicate plate - I love Gena's blog! I know there are a ton of similar vegan/raw versions of this on the web. I waited until after I made it to google search this type of recipe to see how mine compared. Such a delicious treat!
September 28, 2012 | Registered CommenterAshley
So many amazing possibilities! : )
September 29, 2012 | Unregistered CommenterEmily @ www.main-eats.com
totally off topic.... but I'm hoping you're working on a gingerbread donut... just sayin'
September 29, 2012 | Unregistered CommenterJennifer-Anne
Oh.my. This looks delicious. I'm so excited for fall and pumpkin season! My girlfriends are coming over for the weekend soon and I will be making apple cider doughnuts for the first time. Very excited!
September 30, 2012 | Unregistered CommenterJennifer
YUM!!! I've never cooked with cashews or soaked them and used them as a base but I totally agree- I'd rather eat pumpkin pie filling > pumpkin cheesecake :) This is perfect for fall!
September 30, 2012 | Unregistered CommenterLife's a Bowl
@Jennifer-Anne - Definitely!

@Life's a Bowl - I'm glad you agree. ;)
October 1, 2012 | Registered CommenterAshley
This looks incredibly delicious. I feel like it would go great in a lentil-curry stew...
October 5, 2012 | Unregistered CommenterMegan@eatmybeets
This looks SOOOOO good!
January 28, 2013 | Unregistered CommenterSabine
Beautiful photo! Can't wait to try this recipe. Looks like it would be good with toasted sourdough bread.
March 23, 2013 | Unregistered CommenterTheresa@aloveafare
Hi! I am interested in eating more raw foods and eating more natural foods vs processed and refined to increase my abilities as an athlete. Are your recipes "healthy" (low fat/low cal) or just better for you in essence of your body knowing how to process natural foods? Also what is a vegan? Thanks love your recipe ideas by the way :)
December 9, 2013 | Unregistered CommenterRegeg
Yummmmm! This could be the filling for an awesome pie, or mini pies..or frosting...I can't wait!
August 14, 2014 | Unregistered CommenterPiecemaker

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