Pumpkin Cheesecake Dip
Pumpkin Cheesecake Dip (vegan)
raw unsalted cashews (soaked in room temp water for 1 - 2 hours)
3 1⁄2 ounces
vegan cream cheese
pumpkin pie spice
Soak cashews in room temp water for 1-2 hours to soften. Drain and rinse.
Add all ingredients to small blender and blend until smooth and creamy.
Serve with fresh fruit, cookies, crackers, etc.
Yields 10 Servings