Yes, another cashew cream frosting variation. But before you give me that eye roll, you need to understand that every season really does require at least one cashew cream flavor that highlights a key ingredient. Being that it is fall, of course that means pumpkin!
This pumpkin cream is so good, you could just eat a bowl of it all on its own. But it is even more appetizing on baked goods, in oatmeal, with some fresh seasonal fruit such as apples or pears, as a pancake or waffle topper, and much more.
Consistency is the key here as we want the cream to be thick, especially if you are using it as a frosting. So start slowly with adding the coconut milk and gradually increase as needed.
2 cups cashews, soaked 4 hours, rinse
3/4 cup pumpkin purée
1/2 cup full fat coconut milk
2 Tbs pure maple syrup (adjust as needed)
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
pinch of sea salt
1 tsp vanilla extract
1. Place all of the ingredients in your high speed blender and blend until smooth. You want this to be fairly thick so be cautious not to increase the milk as the cream will end up being too thin in consistency. Use your tamper if necessary to get everything moving in your blender.
2. Store the pumpkin cashew cream in an airtight container in your refrigerator. This makes a great frosting, topping on fruits or other desserts, or on pancakes and waffles!