-
Preheat oven to 400 degrees F.
-
In a large bowl combine cubed pumpkin with 2 tablespoons olive oil, salt, pepper, 1 teaspoon fresh chopped rosemary. Mix.
-
Place pumpkin on aluminum foiled lined baking sheet in single layer.
-
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.
-
Bake both pumpkin and the garlic for 30-40 minutes until pumpkin is cooked through and lightly browned.
-
For the vegan cashew ricotta combine all ingredients in a food processor and blend until smooth, adding more water if needed.
-
Remove half of the cashew ricotta and set aside.
-
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).
-
Process until smooth.
-
Place the pumpkin dip in oven safe bowls and add dollops of the remaining cashew ricotta on top.
-
Broil on high for 5-10 minutes until the top is lightly browned.
-
Serve garnished with lemon zest, crackers, bread, etc.