{"id":1343,"date":"2020-11-03T17:16:39","date_gmt":"2020-11-03T17:16:39","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1343"},"modified":"2021-11-04T20:04:21","modified_gmt":"2021-11-05T00:04:21","slug":"cheesy-vegan-pumpkin-dip","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/cheesy-vegan-pumpkin-dip\/","title":{"rendered":"Cheesy Vegan Pumpkin Dip"},"content":{"rendered":"\n


If you\u2019ve got some small pumpkins laying around that you don\u2019t know what to do with or some leftover pumpkin pur\u00e9e from a can, whip up this easy cheesy vegan pumpkin dip! You\u2019ll just need a few basic ingredients and a food processor or blender. And some pumpkin, obviously.<\/p>\n\n\n\n

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why make this cheesy vegan pumpkin dip?<\/strong><\/h2>\n\n\n\n
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Making this pumpkin dip is just the start of plenty of dish possibilities. Yes, you can obviously eat it as a dip with chips, crackers, bread, vegetables, etc. But you can also put it on pasta and you\u2019ve got a cheesy pumpkin mac. Or pour it over some nachos. You could even use it for scalloped potatoes, why not? And it\u2019s healthy, unless of course you do end up using it on nachos. But even then, it\u2019s healthy poured over unhealthy so it cancels itself out. Flawless logic for you there.<\/p>\n\n\n\n

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Plus, all you need are a few basic pantry staples to make it. The recipe is nut-free, so there\u2019s no cashew soaking or blending involved and you don\u2019t need a high-powered blender. Frankly, I was using a small food processor meant for nuts and such to test the recipe. Since it\u2019s thickened on the stovetop, the mixture is loose enough to not require powerful blending. <\/p>\n\n\n\n

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And, if all that didn\u2019t really inspire you, you can also easily freeze this pumpkin dip. So if this year you bought a bunch of small pumpkins to decorate, you can just cook them, pur\u00e9e them, make the recipe and freeze! Or you can simply freeze the pur\u00e9e itself. I always like to freeze some pumpkin pur\u00e9e when it\u2019s the season to have some year round for when a pumpkin soup or dessert<\/a> craving hits. Just make sure to use baking\/cooking pumpkins. The big pumpkins meant for carving don\u2019t have as much flavour and the pur\u00e9e will be quite thin. Opt for the small ones like sugar pumpkins or you could even use butternut squash for this.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Cheesy Vegan Pumpkin Dip<\/h2>\n
<\/div>\nTatyana<\/span>\n
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A smooth \u201ccheesy\u201d pumpkin dip that can be used for a multitude of dishes or eaten with crackers, vegetables or chips.<\/span><\/div>\n
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Course <\/span>Appetizer, Side Dish, Snack<\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>500<\/span> g<\/span><\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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