Savory Pumpkin Dip

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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


Course Gluten-free, Snack
Cuisine American
Keyword Dairy-free, Gluten-free, Low Sugar, Vegan, Vegetarian
Prep Time 10 minutes
Soaking time 2 hours
Total Time 10 minutes
Servings 2 cups
Calories 150 kcal
Author Debra Brunk

Ingredients

  • 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

Instructions

  1. Soak cashews and pumpkin seeds together in filtered water for at least 2 hours or overnight. Drain and rinse.

  2. Combine all ingredients in a blender or food processor.

  3. Puree until smooth and creamy, or you can pulse to get a crunchier dip.

  4. Add water to desired consistency.

  5. 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.

Recipe Notes

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