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Pumpkin Cashew Cheese Dip
Ingredients
- 15 oz canned pumpkin ( unsweetened, pure
- 2 cups raw cashews
- 1/2 cup water
- 1/4 cup maple syrup
- 2-3 Tbsp grapeseed oil or olive or pumpkin seed oil as well
- 1/2 tsp sea salt
- 1/4 cup lemon juice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cayenne
Instructions
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Soak the raw cashews overnight in salted water. Drain, but reserve the water for use in the dip.
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Preheat oven to 120°C.
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Add the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender.
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Add the water in a few splashes at a time.
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Process the cheese into a thick texture – a bit thicker than hummus. Process until the desired texture is reached (at least 2 minutes on high).
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Do a taste test. Add in more spices/salt/sweetener/lemon juice as you see fit. You can also add in additional flavor changers like harissa for a smoky/spicy taste. Or crushed sage for a warm herbed flavor. Or extra black pepper for a peppery flavor.
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When your flavor is perfect, pour your cheese into your baking serving dish. Sprinkle a few modest spices on top. You can also top with a few pumpkin seeds as a nice garnish.
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Dip poured, before baking (deep bowl).
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For a shallow dish, bake at 120° C for 50+ minutes. For the deep dish where you only want to warm the center and crisp the top you only need to bake at 120°C for 20-30 minutes.
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Serve warm or chill and firm up in the fridge if you’d like a cold pumpkin cheese dip.
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Serve with veggies, crackers, bread cubes.
Recipe Notes
Dip based on a recipe of the blog https://food52.com / posted by Kathy on 9/28/2010