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Pumpkin Queso Dip

  • Author: Adriana
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3.5 cup 1x
  • Category: Recipes
  • Method: Oven
  • Cuisine: Vegan Cheese, Pumpkin


Hi fall, here’s a healthy and savory pumpkin dip we lovingly call pumpkin queso! This recipe makes enough dip for a crowd so it’s perfect for your fall gatherings. BONUS: This is a 1 dish event, whizz it all up in your blender! 


  • 1 cup pumpkin puree
  • 1 cup cashews
  • 1 cup diced tomatoes including their juices, fire roasted is best
  • 3/4 cup water
  • 1 poblano pepper, roasted and peeled (or sub hatch green chiles)
  • 23 teaspoons chipotle peppers in adobo sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
  • 1/4 cup nutritional yeast


  1. First, roast and peel the pepper. If you have a gas cooktop, simply flame roast it otherwise set it under the broiler for 3-7 minutes, flipping and watching carefully.
  2. Place the pepper on a cutting board and cover with an upside down bowl.
  3. Next, measure out all ingredients and add to blender.
  4. Use a fork to scrape the skin off the roasted pepper. Destem and deseed the pepper and add to blender.
  5. Blend for 1 minute, stopping to scrape down the sides. We usually blend for another 2 minutes so we don’t need to heat on the stovetop!!! Up to you.
  6. Garnish with chopped peppers, cilantro, or toasted pumpkin seeds!


** When we tasted, we added another teaspoon salt! ** If you like spicy, add more chipotle sauce. If you don’t have a can of chipotle peppers in adobo sauce handy, opt for sambal olek (chili garlic sauce). ** This is a great pumpkin appetizer to make in advance if you are hosting guests. May need to add a touch of water to thin the dip out when reheating.

Keywords: Vegan Cheese, Pumpkin Recipes