Pumpkin Dip with Cashew Cream Cheese Recipe

Pumpkin Dip

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.


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18 Responses to Pumpkin Dip with Cashew Cream Cheese Recipe

  1. Shirley @ gfe November 24, 2011 at 8:26 am #

    Awesome! So pretty too. Have a fabulous Thanksgiving, Diane! 🙂


  2. sea November 24, 2011 at 12:42 pm #

    Yum! I just love cashew creams and so does DF Toddler Yum. But i wish I had a Vitamix! lol/

    Happy Thanksgiving to you and your family!


  3. lillian November 25, 2011 at 8:37 am #

    Looks delicious Diane!!!! I really need to buy a blender….

  4. Debbie November 25, 2011 at 5:24 pm #

    Diane I wonder if the cashew creme part of this recipe would work as a substitute for creme cheese? I am wanting to make a carrot cake for my hubby's bday next week.

    • Diane Eblin November 26, 2011 at 1:42 pm #

      Debbie I'm not sure about baking with it. I've not done that. If you do let me know. I do think you could use it as an icing for sure. I'm going to use the leftover dip as an icing for some pumpkin muffins.

  5. The Healthy Apple November 27, 2011 at 7:09 pm #

    This looks fabulous Diane; such a fun pumpkin recipe. Yummy!

    • Diane Eblin November 27, 2011 at 7:16 pm #

      Thank you. I hope you give it a try.

  6. Tiffany Youngren November 28, 2011 at 11:14 am #

    This looks fantastic! I've printed it, and can't wait to try it 🙂

    • Diane Eblin November 28, 2011 at 1:52 pm #

      That sounds great Tiffany. Let me know what you think.

  7. Tessa Domestic Diva December 3, 2011 at 11:17 pm #

    I love the idea here! I have used sweetened cashew cream for frosting before…very delicious. I love you idea of using it for a pumpkin dip, I have to try this! Thank you for the inspiration Diane! I have added you to my blogroll!!

    • Diane Eblin December 5, 2011 at 12:53 pm #

      Tessa thank you for joining us and for adding me to your blogroll. Have a great week!

  8. glutenfreedivaellen November 16, 2012 at 11:30 am #

    Oh happy day. I'm going to make this with coconut sugar and stevia! Yum!!!!!

    • Diane Eblin November 17, 2012 at 12:16 am #

      Ellen that sounds like a great idea. Let me know how much you use.

  9. Tonya@The Quick Dish November 16, 2012 at 12:14 pm #

    I always thought cashew cream was hard to make! 🙂

    • Diane Eblin November 17, 2012 at 12:16 am #

      Tonya it only tastes like it should be hard to make. Give it a try but be warned, it tastes amazing!

  10. Elaine Dow November 19, 2012 at 9:12 am #

    I can't wait to make this, what a great recipe to serve with GF ginger snaps and apple slices.

  11. Gretchen November 19, 2012 at 5:04 pm #

    I'm just wondering if it's really necessary to soak the cashews. If so is there any reason I can't use regular tap water? Without the soaking and the special water this would be a really easy/fast recipe to make. Otherwise it requires planning ahead which I'm not that great at doing!

  12. Diane Eblin November 19, 2012 at 9:59 pm #

    You will need to soak them for a little while. Boil some water and add it to the bowl with the cashews. If you don't have filtered water just use what you have. It's really fast.