It’s the time of the year for all things pumpkin! Why not make a savory dip that uses both pumpkin seeds and pumpkin puree? Many pumpkin dips use cream cheese for that creamy consistency. However, this one uses soaked cashews, making it a great alternative for those with dairy sensitivities. The cashews are also less inflammatory than dairy and provide a great base! The only trick – soaking the cashews for at least 2 hours. I find that soaking overnight is easier, and the longer the cashews soak, the more creamy they become.
Savory Pumpkin Dip
- 1 cup cashews raw, organic if possible
- 1/2 cup pumpkin seeds raw, organic if possible
- 1 cup pumpkin puree canned or cooked
- 2 tbsp nutritional yeast
- 3 cloves garlic peeled
- 3 tbsp lemon juice
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/2 tsp sea salt
- black pepper ground, to taste
Soak cashews and pumpkin seeds together in filtered water for at least 2 hours or overnight. Drain and rinse.
Combine all ingredients in a blender or food processor.
Puree until smooth and creamy, or you can pulse to get a crunchier dip.
Add water to desired consistency.
Serve warm or cold. To serve warm, heat oven to 250˚F. Pour dip into custard cups or a small ramekin and bake for 30 - 50 minutes.