Are you still looking for something amazing to share with guests on Thanksgiving that is gluten and dairy free? I was playing in the kitchen today and updated an old recipe of mine. This pumpkin dip is a combination of pumpkin puree and cashew cream cheese. Serve it with your favorite Ginger Snap Cookies, gluten and dairy free at my house. This will keep them company while you are tinkering in the kitchen with the turkey.
Thank you for sharing my gluten and dairy free world.
Have a Happy Thanksgiving everyone.
Ingredients for the Cashew Cream:
- 2 cups raw cashews
- 1 lemon juiced
- 1/4 -1/2 tsp sea salt
- 1/2 – 3/4 cup filtered water
- 6 cups filtered Water, for soaking cashews
- For the Pumpkin Dip
- 1 15 oz can organic pumpkin puree
- 1 1/2 cup powdered sugar
- 1/2 tsp nutmeg
- 1 tsp cinnamon
for Cashew Cream:
Soak the cashews in water for 3 hours. If you are short on time you can use hot water and soak for 20 minutes to 1 hour.
Drain the water and add cashews, lemon juice, salt and water to very fast blender like a VitaMix.
Start off slow and increase in speed as the cashews begin to break down. Add in more water if needed. Blend until creamy. This took me 10 minutes going slow until the very end where I put the Vitamix on high.
Let this cashew cream set up in the refrigerator for at least an hour and up to a couple of days.
For Pumpkin Dip:
Mix the pumpkin and the cashew cream cheese together along with the seasonings and sugar.
Put it back into the refrigerator until ready to serve.