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Cheesy Vegan Pumpkin Dip

Cheesy Vegan Pumpkin Dip

Tatyana
A smooth “cheesy” pumpkin dip that can be used for a multitude of dishes or eaten with crackers, vegetables or chips.
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Course Appetizer, Side Dish, Snack
Total Time 1 hour 5 minutes
Servings 500 g

Ingredients
  

  • 1 sugar pumpkin or other cooking pumpkin, you’ll need 300g of purée
  • 160 g plantbased milk or water
  • 3 tbsp nutritional yeast
  • 2 tbsp arrowroot starch
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp white pepper or a few cracks of black pepper
  • 2 tbsp neutral oil, (grapeseed, canola, vegetable...)
  • 1/2 tsp apple cider vinegar
  • 1 tsp lemon juice
  • 1/2 tsp soy sauce
  • cayenne, to taste

Instructions
 

Pumpkin Purée

  • Preheat your oven to 190°C/375°F and line a rimmed baking sheet with aluminium, parchment or a silicone mat.
  • Cut your pumpkin in half lengthwise and scrape out the stringy bits and seeds using a metal spoon. You can cut out the stem too but that’s optional.
  • Oil the cut sides and place them face down on your baking sheet.
  • Bake for 40-45 minutes or until you can easily pierce it with a fork. Depending on the size of your pumpkin, you might need to bake it longer.
  • Let it cool until warm so you can scoop out the flesh.

Cheesy Pumpkin Dip

  • To your food processor or blender, add 300g of pumpkin flesh and the milk or water, nutritional yeast, arrowroot starch, garlic powder, onion powder, salt, white or black pepper, oil, apple cider vinegar, lemon juice, soy sauce and cayenne.
  • Blend until smooth, then pour into a saucepan and place over medium heat. Whisk constantly until it bubbles and thickens, then it’s ready to use!

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • You can freeze the purée or dip in a tightly sealed bag or container.
  • You could also use canned pumpkin purée (not pumpkin pie filling).
  • It will keep about a week in the fridge in an airtight container, but it will set. Simply heat it up lightly on the stovetop or in the microwave to loosen it, stirring often.