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Savory Roasted Pumpkin Cashew Dip (Vegan)

This dip is a stress-busting, nourishing and highly addictive snack that comes together quickly once you have all the ingredients. I whole-roast a pumpkin/butternut squash for easy meal-prep during the week, but you could use steamed pumpkin instead.
Prep Time10 mins
Cook Time5 mins
Servings: 2 cups

Equipment

  • Food processor or hand-chopper

Ingredients

  • 1.5 cups roasted butternut squash (any winter squash or pumpkin will work)
  • 1 clove garlic
  • 1/4 cup pumpkin seeds (shell-free)
  • 1/2 cup raw pecans
  • 1/4 cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh rosemary leaves (more if needed)
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp sea salt (more if needed)

Optional

  • 1 tsp paprika
  • 1 tsp lemon juice (if needed)

Instructions

  • Put all the ingredients into a food processor. If using a hand-chopper, start with the oil, garlic, rosemary and sea salt to make sure it gets mixed in properly.
  • Blend until smooth. Taste and adjust the seasoning if needed.
  • Serve with crackers or veggie sticks.