pumpkin-bourbon-pecan schmear
07Nov11
Here’s another holiday-inspired recipe! I was invited to brunch at a lactose-intolerant friend’s house this morning. They were having bagels, and wondered if I could bring a vegan schmear. Given that the weather has recently turned very autumnal in SF, I felt inspired to experiment with pumpkin flavors. The bourbon adds depth, the pecans add a toastynesss, and the pumpkin butter is concentrated enough to impart a nice flavor. It also makes a delicious frosting for carrot cake or pumpkin muffins!
Pumpkin-Bourbon-Pecan Schmear
Ingredients:
- 1/2 cup toasted pecans, chopped in a food processor
- 8 ounces tofutti vegan cream cheese
- 1/8 cup bourbon
- 1/2 cup pumpkin butter
Instructions:
- Toast pecans (I use a toaster oven) until brown and fragrant. Chop into small pieces using a food processor. Remove and set aside.
- Put vegan cream cheese, bourbon and pumpkin butter in food processor, and mix until incorporated.
- Add cream cheese mixture to bowl with pecans and stir until incorporated.
- Serve on bagels or use as frosting for carrot cake.
- Enjoy!
Filed under: Breakfast, Dessert, Holidays, Vegan | Leave a Comment
Tags: bourbon, pecans, pumpkin
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