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Savory Pumpkin Dip with Rosemary Cashew Ricotta {GF, Paleo, Vegan} + a Giveaway

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Pumpkin Dip Recipe with Cashew Rosemary Ricotta – a classic fall themed appetizer. Gluten-free, paleo and vegan pumpkin dip with rosemary cashew ricotta. Serve hot with crackers or bread for the ultimate decadent start to a meal. baked pumpkin dip recipe Pumpkin dip recipe and other pumpkin recipes are everywhere this month! Are they making you sick yet? I certainly hope not because today I’ve got a savory pumpkin dip coming your way. Last year I didn’t post a single pumpkin recipe. Gasp. How could it be? I know.

So this year I had to more than make up for it by posting pumpkin everything all the time. So far I’ve got vegan pumpkin cheesecake with candied pecans and coconut cream,  vegan ricotta stuffed zucchini ravioli over pumpkin puree with walnuts, vegan curried pumpkin and cauliflower soup with spinach and almonds,  curried quinoa pumpkin vegan collard wraps, and now today a savory pumpkin dip recipe.

But today is not just a pumpkin dip recipe day – it’s also giveaway time!  You see those adorable bowls and that dark grey slate in the pictures? Those both hail from Uncommon Goods – an online store focused on selling artisan unique handmade goods. Their mission as an online marketplace is to connect makers and their creations with individuals looking for truly special goods, regardless of the physical distance between the maker and the shopper. And today you have the chance to win a $100 Uncommon Goods giftcard !

If you ask me, they’re doing an awesome job. They have all sorts of different categories to choose from and it’s never too early to start thinking about Christmas gifts, so hop over to the site and you’ll find plenty of items perfect as stocking stuffers, Christmas gifts for women, you name it.

pumpkin dip recipe in wooden and clay bowl with sprig of rosemary

If you’re lucky, you could win this $100 giftcard giveaway and you’ll be able to pick out some incredible items for free! I spent hours browsing the site and picking out what I wanted. In the end I opted for three items – hot and cold soapstone handheld bowls, slate cheese board with soapstone chalk, and a chillsner (as a Christmas gift for my dad – hope he’s not reading this)!

The bowls act as double bowls, with the inner bowl oven and freezer safe so perfect for serving a hot dip (like this pumpkin dip) or for keeping you ice cream super cool when you’re eating it. You slip the inner bowl in the outer wooden bowl and now it’s safe to be handheld too.

The slate cheese board I needed in my life, not for cheese but for food photography. Best food prop ever or what?

Gluten Free Paleo Vegan Savory Pumpkin Dip recipe with pumpkins in the background

Now let’s get back to my savory pumpkin dip recipe.

This is made with a mixture of oven roasted pumpkin pureed with olive oil, roasted garlic, apple cider vinegar, nutritional yeast, sage and rosemary. This pumpkin dip mixture is also pureed with a cashew ricotta cheese made with cashews, rosemary, nutritional yeast, hemp seeds, lemon juice etc.

I left a bit of the cashew cheese to dollop on top of the pumpkin dip for an extra flavor contrast.

pumpkin dip recipe with crackers ready to be served

This fall flavored savory pumpkin dip recipe is simply incredible. The lightly charred roasted pumpkin flavor is super strong and smooth, especially when mixed with a whole head of roasted garlic and my all time fall favorite herbs – fresh rosemary + sage. Vegan cashew ricotta cheese I have become obsessed with and make on a regular basis now since it is so useful and applicable in so many different recipes (my vegan ricotta stuffed zucchini ravioli over pumpkin puree with walnuts) being one of my favorites.

I am sure you could serve the pumpkin dip on it’s own, without adding the cashew ricotta to the mix, but I love the extra heartiness that is added with it.

This is a perfect dip served hot with crackers, bread, you name it. I could pretty much just eat this whole bowl for dinner. Nothing else needed.

So next time you’re looking to quench that pumpkin craving be sure to make this vegan savory pumpkin dip recipe.

And in the meantime enter the Uncommon Goods giveaway below for a chance to win a $100 giftcard.

 

a Rafflecopter giveaway

vegan savory pumpkin dip on a cracker

This pumpkin dip recipe is made with a base of vegan cream cheese and is simply amazing when served with my home made gluten free crackers. Serve as a starter for my creamy vegan polenta recipe.

How to make savory pumpkin dip recipe

5 from 1 vote
pumpkin dip recipe
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Savory Pumpkin Dip with Rosemary Cashew Ricotta {GF, Paleo, Vegan} + a Giveaway
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
A classic fall themed savory appetizer - gluten-free, paleo and vegan pumpkin dip with rosemary cashew ricotta. Serve hot with crackers or bread for the ultimate decadent start to a meal.
Course: Appetizer
Cuisine: American, Healthy, Vegan
Servings: 8
Calories: 223 kcal
Author: Vicky
Ingredients
For the Pumpkin dip:
  • 1 small pumpkin cut into 1-2 inch cubes, (about 4-5 cups)
  • 4 tablespoons extra virgin olive oil divided
  • salt/pepper to taste
  • 1 head garlic
  • 2 teaspoons chopped fresh rosemary divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon lemon juice
For the vegan cashew ricotta:
  • 1 cup raw cashews soaked in water overnight, rinsed and drained
  • 1-2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 lemon zested
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons hemp seeds optional
  • 2 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped sage
  • salt/pepper to taste
  • For garnish: lemon zest and additional fresh chopped rosemary and sage
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine cubed pumpkin with 2 tablespoons olive oil, salt, pepper, 1 teaspoon fresh chopped rosemary. Mix.
  3. Place pumpkin on aluminum foiled lined baking sheet in single layer.
  4. To roasted the garlic partially cut off the top of each clove, just exposing the garlic a little bit. Drizzle with a bit of olive oil and wrap in aluminum boil.
  5. Bake both pumpkin and the garlic for 30-40 minutes until pumpkin is cooked through and lightly browned.
  6. For the vegan cashew ricotta combine all ingredients in a food processor and blend until smooth, adding more water if needed.
  7. Remove half of the cashew ricotta and set aside.
  8. Add the roasted pumpkin, 2 tablespoons olive oil, 1 teaspoon fresh chopped rosemary, 2 tablespoons apple cider vinegar, 1 tablespoon nutritional yeast, 1 teaspoon fresh chopped sage, 1 tablespoon lemon juice and the roasted garlic cloves to the food processor (with half of the cashew ricotta in there).
  9. Process until smooth.
  10. Place the pumpkin dip in oven safe bowls and add dollops of the remaining cashew ricotta on top.
  11. Broil on high for 5-10 minutes until the top is lightly browned.
  12. Serve garnished with lemon zest, crackers, bread, etc.
Nutrition Facts
Savory Pumpkin Dip with Rosemary Cashew Ricotta {GF, Paleo, Vegan} + a Giveaway
Amount Per Serving
Calories 223 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 4mg0%
Potassium 759mg22%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 14480IU290%
Vitamin C 24mg29%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

This post has been sponsored by Uncommon Goods but as always all opinions on here remain my own 

 

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Comments

  2. Michelle S says

    That pumpkin looks absolutely delicious. My favorite fall recipe is butternut squash soup made with almond milk, and I love putting a dollop of cashew cheese in it.

    Reply

  20. Dana Rodriguez says

    I love UnCommon Goods and those bowls are so pretty. That dip sounds delicious! My favorite fall treat would have to be apple pecan pie.

    Reply

  21. Jana Stefanovich says

    My girls really love the Twinkie cake. My middle daughter is 25 and I still make it for her for her birthday every year in November. Three years ago I moved from Pennsylvania to Oregon she was sad that I would not be there to make her cake. My best friend came to the rescue I sent her the recipe and she made and delivered the cake 🙂

    Reply

  22. Debra Sluis says

    I LOVE butternut squash stuffed ravioli. What could be more fall than that? And pumpkin pies. Of all kinds… from traditional to cheesecake.

    Reply

  25. Lauren Becker says

    I love this soup that my aunt makes – it has rice and it’s just so lovely when it’s cold out. I also love pretty much anything with apples!

    Reply

  30. Barrie says

    My fall themed recipes is all about pumpkin…pumpkin chili. pumpkin smoothies, pumpkin muffins, pumpkin bread and cookies, etc.

    Reply

  36. Annette says

    I love roasting root and seasonal veggies that have been tossed in coconut oil and seasoned with thyme, salt, and pepper.

    Reply

  38. kim s says

    My favorite is Pumpkin Cheesecake! Actually I like any recipe that includes Pumpkin! I can’t wait to try this one!

    Reply

  43. Debbie F says

    My absolute favorite fall themed recipe is pumpkin pie!! I could eat a whole pumpkin pie by myself. 🙂 but that would mean a whole lot of running to burn off the calories so I usually stick to a slice or two.
    thanks!

    Reply

  46. Mary Beth Elderton says

    What a gorgeous table! I love to make stuffed acorn or butternut squash for Fall–sometimes rice or quinoa, sometimes lentils, sometimes cornbread

    Reply

  62. Lori Jean Williams says

    I love anything apple spice!! Love making homemade applesauce, apple pie, apple dumplings, apple cider!! <3

    Reply

  63. valerie sobus says

    i’m not a huge pumpkin fan but this looks ah-may-zing. i feel like i have a million favorite fall recipes! my top 2 right now are butternut squash/tofu ricotta stuffed shells with cashew cream and glowing lentil soup by oh she glows 🙂

    Reply

  65. Melissa Storms says

    I just tried pumpkin soup this year and I was surprised that I love it. I need to find a good recipe so I can make it at home/

    Reply

  67. Tenley Erickson says

    My favorites are always zucchini and banana breads. Reminds me of my grandmother baking in the kitchen during the holidays!

    Reply

  68. Marilyn Holt says

    I love making a batch of Chili for those cold day. There is enough left over to freeze for another night which I love. Also I have to have some Pumpkin Pie every year with real whipped cream or vanilla ice cream. I have a friend who only is vegan now and after looking at some of the recipe’s here, I will let her know of your page and try some myself.

    Reply

  73. Sandy Bonesteel says

    My favorite fall themed recipe is homemade soup. We always save leftover turkey to make homemade soup; and even homemade turkey pot pie.

    Reply

  103. Angela Mason says

    Pumpkin cheesecake brownies!!! Yummy! Thank you kindly for the opportunity and have an awesome week everyone!!

    Reply

  135. Kathy Davis says

    Here in New Mexico, the smell of chili roasting is wonderful in fall. I buy my chili, and freeze packages to use through the winter. But, I use my fresh chili to make chili rellenos and Chimayo corn pudding.

    Reply

  142. Christy Peeples DuBois says

    I recently tried a Pumpkin Fluff recipe that was so easy and oh so good. I think of it for fall since it’s pumpkin.

    Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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