Savory Pumpkin Dip Recipe – Looking for vegan holiday dip recipe? This is a simple savory pumpkin dip that takes 10 min. Use simple ingredients to make the perfect dip for appetizers
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A savory pumpkin dip recipe is exactly what I need for the holidays
After all the sweet tooth recipes I have been eating, its nice to have a spicy recipe.
Are you a vegetarian struggling to become a complete vegan?
I ask that question fully aware that it sounds like the start of an infomercial. The next line by the spokesman would be, “Than this magic pill is exactly what you need!”
Fortunately, there is no magic pill because we would miss out on a delightful culinary adventure.
What is the biggest obstacle facing a vegetarian who is trying to cross over to the vegan side?
There are delicious vegan cheeses in the market that are absolutely delicious. Believe me because I have tasted them all. In fact, I have even made and consume my home made Feta cheese.
For me, it is really hard to resist Mozzarella especially if it is in a sandwich. I have even been known to fiercely hog the mozzarella sticks at any game day party. No one can resist these a good old-fashioned mozzarella stick, not even me!
That is why I like to pair vegetarian dishes with vegan ingredients. This makes me feel happy and I am sure it makes other aspiring vegans very happy too. Today, I pair the mozzarella sticks with a savory pumpkin dip that is perfect for this season of sports and holidays. Pumpkin is amazingly delicious in sweets and desserts, but, it’s true flavor power is revealed in a spicy recipe.
I caramelized onions, jalapenos and garlic then added them to pumpkin puree. Soaked cashews add a creaminess to this dip and garnished with curly parsley. After blending the ingredients on high speed, the dip recipe is ready to be devoured.
What cheese makes you weak in the knees?
Savory Pumpkin Dip Recipe
Savory Pumpkin Dip Recipe (Vegan)
- ¼ cup cashews
- ¼ red onion
- 3 jalapenos
- 4 cloves garlic
- 2 tsp extra virgin olive oil for sauteing
- ¾ cup pumpkin puree
- 2 tsp almond milk
- 1 tsp olive oil for blending
- 1 sprig of parsley for garnish, optional
- Soak ¼ cup of cashews for 2 hours or overnight, if you can
- Chop a ¼ of an onion and 3 jalapenos julienne style
- Chop a 4 cloves of garlic into long thin strips
- In a medium saucepan, add extra virgin olive oil and heat on low heat for 30 seconds
- Add the garlic, onions and jalapeno and saute on medium heat for 7 minutes, stirring occasionally
- Saute until the onions have browned.
- While the onions are sauteing, put the cashews in a food processor and blend at low speed until pureed.
- Add pumpkin puree to the processor and blend with the cashews
- Add the sauteed onions mixture to the processor
- Add almond milk, olive oil and blend all until it is smooth
- Garnish with curly parsley
- Transfer the dip to a bowl and serve with Mozzarella Sticks
1) Soak ¼ cup of cashews for 2 hours or overnight, if you can
2) Chop a ¼ of an onion and 3 jalapenos julienne style
3) Chop a 4 cloves of garlic into long thin strips
4) In a medium saucepan, add 2 tsp of extra virgin olive oil. Heat on low heat for 30 seconds
5) Add the garlic, onions and jalapeno to it and saute on medium heat for 7 minutes. Stir occasionally
6) Saute until the onions have browned.
7) While the onions are sauteing, put the cashews in a food processor and blend at low speed until pureed.
8) Add ¾ cup of pumpkin puree to the processor and blend with the cashews
9) Add the sauteed onions, jalapeno and garlic mixture to the processor. Add 2 tsp of almond milk, 1 tsp of olive oil and blend all the ingredients until everything mixed well
10) Transfer the dip to a bowl and serve with Mozzarella Sticks.