by kathynyc
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my 3 recipes »
VanessaS's Testing Notes:
Expand Collapsekathynyc's Notes:
Expand15 ounces canned pumpkin Ask a question about this ingredient
2 cups raw cashews, soaked overnight in salted water Ask a question about this ingredient
1/2 cup reserved soaking water Ask a question about this ingredient
1/4 cup maple syrup Ask a question about this ingredient
3 tablespoons grapeseed oil Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1 tablespoon pumpkin pie spice Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
2 tablespoons pumpkin seeds Ask a question about this ingredient
1/2-1 teaspoon sea salt Ask a question about this ingredient
Soak the raw cashews overnight in salted water. Drain, but reserve the water for use in the dip.
Ask a question about this stepPreheat oven to 250 degrees.
Ask a question about this stepAdd the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender, Add the water in a few splashes at a time. (If you are infusing the water with saffron, as I mentioned in my Hot Dip Tip, be sure to add in that step) Add more if needed. You want to process the cheese into a thick texture - a bit thicker than hummus. Process until the desired texture is reached (at least 2 minutes on high). Do a taste test. Add in more spices/salt/sweetener/lemon juice as you see fit. You can also add in additional flavor changers like harissa for a smoky/spicy taste. Or crushed sage for a warm herbed flavor.
Ask a question about this stepPour your cheese into your baking serving dish. Sprinkle a few modest spices on top. You can also top with a few pumpkin seeds as a nice garnish. The seeds will toast up nicely in the oven. Shallow dishes will result in a firmer/drier end product. Deep dishes will keep your smooth creamy texture.
Ask a question about this stepFor a shallow dish, bake at 250 for 50+ minutes. For the deep dish where you only want to warm the center and crisp the top you only need to bake at 250 for 20-30 minutes. The cheese dip will dry out the longer you bake it. The more you bake cashew cheese the more familiar you will get with your baking preferences.
Ask a question about this stepPlating. Serve warm. You can also chill and firm up in the fridge if you'd like a cold pumpkin cheese dip. I enjoy both options. Serve with veggies, crackers, bread cubes. You can also add a drizzle of oil and/or maple syrup over top the final serving cheese if you'd like.
Ask a question about this stepyikes! Yes, both those "cakes" are supposed to be "cups" if an editor could fix that would be fabulous!
Editor: Are the ingredients really supposed to read "1/2 cake reserved soaking water" and "1/4 cake maple syrup"? I'm thinking "cup." Although who doesn't love cake?
I don't think words can express just how fabulous this dip is. I found this on Kathy's blog before Thanksgiving & brought it to a potluck celebration with friends. It was the hit of the party. Literally every guest asked for the recipe, and many of us went on to make it for our families at Christmas, where it was just as popular. You don't often find something that's vegan, gluten free & delicious. (Don't let those words scare you away! I'm a dairy-loving carnivore with a sweet tooth & I love this dip.) It's a hit with kids & adults alike. I serve it with sliced apples, cauliflower florets & naan bread.
This sounds yummy. One of my friends is vegan so it's nice to find some new recipes to try.
Amanda is a co-founder of Food52.
This recipe sounds fabulous! I'm wondering if it would change the flavor tremendously if I substituted canola oil for the grapeseed. Thanks!!