5 from 1 vote
pumpkin dip recipe
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.