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This recipe is so delicious, it is like pumpkin cheesecake in a bowl. It takes a little preparation because, whereas traditional pumpkin cream cheese dips call for sour cream or Greek yogurt, we are using our own vegan cream recipe. While it is easy to make, it is an extra step, so factor in a little extra time into your preparation.
Vegan and Gluten-Free Pumpkin Cream Cheese Dip Recipe
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
1 package (8 oz) of vegan cream cheese, softened
1/2 cup of vegan cream alternative
3/4 cup pumpkin puree
1/2 cup powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
In a mixer, beat the cream cheese until smooth, then slowly add the heavy cream and pumpkin puree. Mix until fully incorporated and a smooth texture. Add powdered sugar and spices, continuing to mix until well mixed. Refrigerate for half an hour to chill and firm up a bit.
This dip is delicious to serve with apples, strawberries, your favorite vegan, gluten-free ginger snaps and graham crackers, or, for real decadence, vegan, gluten-free biscotti.
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