Pumpkin Spice Cream Spread Dairy Free
a paleo, vegan, low carb, dairy free pumpkin spice cream spread.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
- ⅓ cup cashew butter or sunflower seed butter for low carb nut free
- ¼ cup canned pumpkin puree
- 1 ½ tbsp to 2 pure maple syrup or use 1 ½ to 2 tbsp Swerve sweetener for low carb (sugar free)
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ⅛ tsp sea salt * optional
In a small saucepan over medium heat and add all the ingredients above.
Mix and heat until thoroughly combined. Remove from heat and spoon into a cover jar or container.
Store in the fridge. Must let it become almost room temperature, or warm a little to make it soft & easy to spread after being in the fridge (it gets firmer in the fridge).