For the month of November the Secret Recipe Club assigned We Heart Vegan the blog Sumptuous Spoonfuls. Ann does a great job with this site! I love the layout, recipes and the pictures. It was hard to choose a recipe yet again, but I did know I wanted the recipe to be fall and Thanksgiving inspired! Then I stumbled upon a recipe for pumpkin dip under the holidays category. Sounds amazing, right? Right.
Pumpkin Pie Cheesecake Dip
Yields 1 cup (6-8 servings)
1/4 cup vegan cream cheese (I used Tofutti brand)
1/4 cup vegan greek yogurt (I used So Delicious brand plain coconut milk greek style yogurt)
1/2 cup pumpkin puree
1/2 tsp. pumpkin pie seasoning
1/2 tsp. vanilla
1 Tbsp. packed brown sugar
Pinch sea salt
Directions:
In a small mixing bowl, combine all ingredients and mix well with a spoon until no lumps remain and all ingredients are incorporated.
Enjoy this dip with fruits, vegetables, or by the spoonfuls! It literally tastes like a wonderful, soft pumpkin cheesecake!!
This looks so delicious! I don’t know if I would even dip any food in it… maybe just a spoon, lol.
I used one Staci’s cinnamon sugar pita chip and the rest was alllll spoon (:
Perfect dip for thanksgiving!
Yes! I’m going to make a giant bowl for my non-vegan family and see what they think!! Muahaha!!
Thank you for the sweet comments about my blog … I love that you did a vegan version of the dip and so happy that you liked it! :)
Anytime (: I’m glad SRC brought me to your site! I put many of your recipes on my “make” list!! So thank-you!!
Oh wow! This looks wonderful!!!
I’m all about pumpkin. This looks delicious, it could be dessert tonight.
Great SRC post.
Fruits and veggies????? We always ate this dip with ginger snaps! :)
Yumm!!! Good thinking!
What a really unique dip and I can already imagine a number of uses for it! What a great choice from a great blog and you did well in veganizing it! : )
Perfect holiday dip!