Raw "Pumpkin" Cream Cheese

Sunday, April 7, 2013

I'm yet to perfect a grain free bagel recipe to the ideal chewiness to softness ratio. But as warmer weather makes sunflower seed butter too heavy for breakfast bread, this raw "pumpkin" cream cheese recipe was easy to get right on the first try. Thanks to inspiration from The Spunky Coconuts's Apricot Cheese Danish Cake Recipe.

                                                  RAW "PUMPKIN" CREAM CHEESE

1/2 C. cashews
2 medjool dates, pitted
3/4 C. water
4 baby carrots, chopped
2 Tbs. coconut oil
pinch pumpkin pie spice or cinnamon
pinch Sea Salt
2-3 drops liquid vanilla stevia (optional)
1.5 tsp. psyllium husks

  1. Soak Cashews and pitted dates for 30 minutes +, drain.
  2. Combine all ingredients except psyllium husks in blendtech or other high power blender.
  3. Blend until pureed.
  4. Add in psyllium husks and blend again until thoroughly combined.
Makes approximately 10 oz of "Cream Cheese."

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