Creamy Baked Pumpkin Cashew Cheese
Only six ingredients in this creamy deliciousness! Let's talk about these simple, but powerful ingredients ...
Cashews and macadamia nuts offer satisfying plant-based protein, fat and fiber.
Spices pack this cheese with TONS of antioxidants.
Miso brings the probiotics (that feed off the fiber in the nuts and pumpkin to help heal the gut).
Pumpkin provides tons of carotenoids for healthy eyes, skin and immunity.
Top this cheese on toast, spread it on pizza (stay tuned for cauliflower crust pumpkin pizza recipe!), include it in a wrap or stuff it in portobello mushrooms. There are lots of creative things you can do with this cheese. You can even just leave it in the bowl and use it as a yummy veggie dip. Let me know if you have other ideas!
1 1/2 cups cashews, soaked for 4-6 hours or overnight (cover the cashews completely with water and drain after they're soaked)
1 Tbsp mellow white miso plus 2 Tbsp water
1/2 cup macadamia nuts
1 cup pumpkin puree
1 Tbsp pumpkin spice* + 1 additional teaspoon cinnamon and 1/4 tsp nutmeg
1/4 tsp salt
How to Make
Soak and drain the cashews. (I typically do this the day before and refrigerate the cashews until I'm ready to make the cheese.)
Preheat oven to 250 degrees.
Add the water to the miso. With a spoon or spatula, blend the miso until the paste is dissolved.
In a food processor, add all of the ingredients including the soaked cashews and miso.
Blend until creamy.
Spoon mixture into a baking dish of choice.
Bake for 60 minutes.
Pumpkin Spice Recipe if you prefer to make it from scratch
2 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
3/4 teaspoon allspice
3/4 teaspoon ground cloves
Tip: taste the puree before baking to see if it needs more spice according to your liking.