Description
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!
Ingredients
Scale
- 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)
- 2–3 teaspoons chipotle peppers in adobo sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1/4 cup nutritional yeast
Instructions
- 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.
- Place the pepper on a cutting board and cover with an upside down bowl.
- Next, measure out all ingredients and add to blender.
- Use a fork to scrape the skin off the roasted pepper. Destem and deseed the pepper and add to blender.
- 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.
- Garnish with chopped peppers, cilantro, or toasted pumpkin seeds!
Notes
** 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