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.

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. 

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.

Pumpkin pie in a bowl.

Dip, slather, spread, or scoop.

I’ll let you decide.

Print this!

Cashew Pumpkin Cream – Date Sweetened

vegan, gluten-free // 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 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon 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.

First book deadline is Monday.

Back to doughnut-land.

Have a great weekend!