TALLAHASSEE, Fla. (WCTV) – Read the recipe below for Chef Pauletta Malone’s vegan fall cheesecake dip. You can also read more about Pauletta here.
Ingredients:
– 8 oz non dairy cream cheese
– 8 oz non dairy whipped topping
– 1/4 cup agave
– 1 1/2 cup pumkin or sweet potato puree
– 1 tbs pumpkin or all spice
Instructions:
– Using a hand or stand mixer, beat the cream cheese
– Add whipped topping and mix until well combined
– Add pumpkin or sweet potato puree, spice blend and agave. Mix until fluffy and well combined
– Top with additional spice blend and serve!
Suggested dippers:
– Graham Crackers
– Pretzels
– Apples
Stay up-to-date with Chef Malone by checking out her website at www.pganefoods.com or her Instagram at pganefoods.
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