Thursday, October 20, 2011

Pennie's Vegan Mofo Recipe: Vegan Pumpkin Dip

It is nearly the end of October and I haven't yet cut open one of my very first homegrown pumpkins to make pumpkin pie- or any pumpkin dish, for that matter.  Hopefully Pennie, from Pennie Mill Jewelry, will motivate me with her lovely pumpkin dip recipe.

Vegan Pumpkin Dip 
This is such a delicious, easy recipe.  Try not to get caught up in the measurements, especially with the sweet ingredients.   Play around with the ingredients and make it to your taste.  I like mine a little less sweet and heavy on the spices!
4 ounces room temp. Tofutti, Better Than Cream Cheese
2 tbsp brown sugar
2 tbsp agave nectar
1/4 cup canned or cooked pumpkin 
(not pumpkin pie filling) plain pumpkin
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract
Whip Tofutti better than cream cheese, sugar, agave until creamy, add everything else and whip together until mixed.  Taste, adjust sweetness, spices, chill for at least an hour.  Serve with apple slices, graham crackers or anything else you like.  Enjoy!
When Pennie isn't busy in the kitchen trying to figure out how I can best use my pumpkins, she is hard at work making gorgeous, cruelty-free jewelry.  

This is a great gift idea in the spirit of Vegan Mofo:)

“I guess you could say that I am lifestyle driven, crafting with compassion, simplicity and beauty. I enjoy creating purposely minimal, uncomplicated, meaningful designs that are fresh looking and comfortable to wear." -Pennie Mills
You can find work by Pennie here or here in her Etsy shop

1 comment:

  1. Oooh, I shouldn't have come here when I was craving something sweet. I want that now!!!