Fall-Inspired Vegan Snacks

These fall-inspired treats would make a great addition to your spread if you’re hosting Halloween this year! Pumpkin Garlic Hummus with Homemade Rosemary Crackers; and Pumpkin Cheesecake Dip with Homemade Graham Crackers. Thanks to Kroger for sponsoring today’s video! For more Halloween recipe inspiration, visit: https://bit.ly/3AWljI8

✴︎ Recipes ✴︎

Rosemary Flatbread Crackers → https://sarahsvegankitchen.com/recipe...

Pumpkin Garlic Hummus → https://sarahsvegankitchen.com/recipe...

Pumpkin Pie Dip →
Ingredients
* 1 8 oz tub vegan cream cheese, softened
* 1 cup pumpkin purée
* 1/2 teaspoon vanilla extract
* 1/3 cup ~70g packed brown sugar
* 1/2 teaspoon cinnamon
* 1/2 teaspoon pumpkin pie spice
* pinch of salt
* 1 13.5 oz can coconut cream, chilled 2+ hours
* 1 cup 130g powdered sugar
* optional: 1/4 cup toasted chopped pecans
Instructions
* In a medium bowl, beat softened vegan cream cheese to remove any lumps. Add in pumpkin purée, vanilla extract, brown sugar, cinnamon, pumpkin spice, and salt, and beat until combined. Set aside.
* Remove coconut cream from fridge and scoop out just the hardened cream from the top of the can. (You can save the coconut water to use in smoothies if you like.) Add cream to a bowl.
* Sift powdered sugar into the coconut cream. (Don't skip this step or you end up with lumps in your dip.) Beat with your electric mixer until fluffy and smooth.
* Fold whipped coconut cream into pumpkin mixture until combined. Taste and fold in extra cinnamon or pumpkin spice to preference.
* Allow to chill for an additional 30 minutes before serving. Top with toasted pecans if desired. Pairs well with graham crackers, pretzels, or sliced apples.

✴︎ Graham Crackers ✴︎

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup brown sugar
6 tablespoons vegan butter, cubed and chilled
3 tablespoons milk
1/4 cup maple syrup
1 teaspoon vanilla extract

In the bowl of your food processor, pulse together whole wheat flour, all-purpose flour, baking powder, a pinch of salt, and brown sugar.

In a separate bowl, whisk together milk, maple syrup and vanilla extract.

Add chilled, cubed butter into dry mixture and cut into pea-sized bits using a pastry cutter or butter knives.

Add in wet mixture and stir until dough comes together. It may seem a little crumbly at first; use your hands to firmly press it into a ball.

Turn dough out onto a clean surface. Gently knead it just enough to come together in a cohesive ball. Press the dough into a square, then wrap in plastic (or place in a sealed container), and chill for at least an hour.

Roll chilled dough out to roughly 1/8” thickness. This can be made easier by rolling it between two sheets of parchment. If you don’t have parchment, you can lightly flour your surface and the top of your dough to prevent sticking.

✴︎ Chapters ✴︎
Intro 00:00
Sponsor Message 00:34
Homemade Pumpkin Purée 01:21
Pumpkin Garlic Hummus 03:00
Rosemary Crackers 04:50
Pumpkin Cheesecake Dip 06:44
Homemade Graham Crackers 08:29
Outro 10:15
✴︎ Connect with Me ✴︎
IG: @thesarasullivan & @sarahsvegankitchen_
Recipe blog: https://sarahsvegankitchen.com/