Vegan Pumpkin Dip
Ingredients
The dip
-
1 ¼
cups
chilled canned coconut milk or cream (solidified portion)
-
¾
cup
pumpkin purée
-
2
Tablespoons
maple syrup
-
2–3
Tablespoons
powdered sugar or sugar substitute
-
¼
teaspoon
cinnamon
-
1
teaspoon
pure vanilla extract
-
a pinch
kosher salt
Optional mix-ins
-
½
teaspoon
pumpkin pie spice
-
1
Tablespoon
creamy nut butter
-
to taste
vegan white chocolate chips
Instructions
- Chill the canned coconut milk in the fridge for 12-24 hours to harden.
- Remove the thickened top portion of the coconut milk and place it in a mixing bowl.
- Add the pumpkin purée, maple syrup, powdered sugar, cinnamon, vanilla extract, and salt to the bowl.
- Whip the ingredients together until combined and fluffy, adjusting sweetness if desired.
- Fold in any optional mix-ins if using.
- Serve immediately or store in the refrigerator for up to 1 week.
Nutrition Facts (estimated)
Servings
6–8 servings
Calories
119
Total fat
8.7g
Total carbohydrates
10.7g
Total protein
1.1g
Sodium
7.4mg
Cholesterol
0mg
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