Healthier living, one day at a time!

Pumpkin "Cashew Cheese" Dip

Prep Time

Soaking cashews: 20 min to overnight, Dip: 10 minutes

Prep Notes

This recipe can be made with canned pumpkin, but for more flavor you can add roasted pureed squash.  Use pumpkin, carnival, kabocha, butternut, or even sweet potato (even though it's not a squash.)  It can be served straight from the oven or at room temperature.  I have even eaten it straight from the refrigerator!

Cooking Time

30 minutes


approx. 4 cups


1 can 15oz. pumpkin (unsweetened, organic if possible) OR 1.5-2 cups squash puree (see prep note)

2 cups raw cashews (soaked and drained)

1/2 cup pepitas

1/2 cup water (use soaked nut salted water)

2 tbsp maple syrup (you may want to add more if using pumpkin which tends to be less sweet than the squash)

2-3 tbsp high quality extra virgin olive oil

1/2 tsp sea salt

1/4 cup lemon juice

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cayenne (add more if you like a spicier dip)


  1. Soak the raw cashews and pepitas at least 20 minutes in warm water or overnight.  Drain.  Reserve water for use in the dip.
    Preheat oven to 250°F.
    In a food processor, combine the drained cashews, pepitas, pumpkin puree, maple syrup, lemon juice, oil, salt and spices.  Pulse until mixture is creamy and a little thicker than hummus.  If necessary, thin with water reserved from soaking cashews.
  2. Transfer mixture into small baking dish.  If desired, sprinkle top with additional spices and a few pipettes.
  3. Bake in oven 20-30 minutes or until top is firm and golden.  Center will remain creamy and warm.  If you prefer a more solid "cheesy" dip, use a shallow baking dish and bake 10-15 minutes longer or until desired density.
  4. Serve warm or at room temperature with veggie stick or grain-free crackers.