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Prep time
4 hours 15 minutes
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makes
4 cups
Author Notes
One of my favorite things to do, aside from creating wildly new recipes, is to take old favorites and make them better than the original.
This recipe is a recreation of a beloved dip my mother would set out at autumn gatherings when I was in high school. We'd plate up sliced apples and pears as well as thin, crisp gingersnaps to serve alongside for dipping.
I loved that dip.
I could have eaten it by the spoonful with nothing else (and maybe I did . . . ?).
This plant-based pumpkin dip omits the dairy and cuts waaaaaay down on the sugar. The cashew cream brings all the silky richness of the original (if not more) and the mix of warm spices brings it to life.
If you like pumpkin pie, you'll love this. It tastes just like pumpkin pie. On a spoon. (Or on a slice of apple.)
Feel free to use canned pumpkin here. I always prefer to roast my own winter squashes at home for the best flavor, but canned is a nice time saver if that's what you want and need!
If you are opting for roasting your own, you can certainly go for pie pumpkin. But if you can find red kuri squash, I actually prefer that to pumpkin in my "pumpkin" baking. In a pinch, you could substitute butternut or honeynut, but I'd shoot for pumpkin or kuri if at all possible. Roast (halved and seeded) until the flesh is nice and tender (about 30 - 45 minutes at 400 degrees F for most). Scoop out the flesh once cooled a bit, and mash it up a bit. —Jessica Schroeder
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Ingredients
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2 cups
thick cashew cream (3:2 ratio; e.g., for 2 cups, ~1 1/4 cups cashews + 3/4 cup water)
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2 cups
cooked pumpkin or red kuri squash (fresh or canned)
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1 teaspoon
ground cinnamon (heaping)
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1/2 teaspoon
ground ginger
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1/2 teaspoon
ground nutmeg (freshly ground preferred)
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1/4 teaspoon
ground cloves
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1/2 teaspoon
salt
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1/4 cup
powdered sugar, sifted (or to taste)
Directions
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To make the cashew cream, soak cashews in filtered water with a pinch of salt for 4 to 8 hours. Drain and rinse.
Note: If you only want to make enough 3:2 cashew cream for this recipe (2 cups), soak 1 1/4 cups cashews and blend with 3/4 cups water. This ends up being a 5:3 ratio, but it's close enough! Just be aware that a smaller amount like 2 cups may not get as creamy in a large (8-cup) blender. 3- to 4-cup batches tend to blend more smoothly in 8-cup blender containers.
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Place all ingredients into a blender or food processor (blender recommended). Blend until well incorporated. (Note: if only making enough cashew cream for this recipe, make the cashew cream first before adding the other ingredients. This is key for breaking down the cashews.)
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Taste and adjust as necessary, if desired (more spices, sugar, salt). Or, if perfect, try to avoid sticking your finger back in for multiple tastes.
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Transfer to a storage container and store in the fridge for up to 1 week.
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Serve with sliced autumn fruits like fresh apple or pear and/or thin, crisp gingersnaps. Enjoy as a dessert, a snack, or even as a special addition to breakfast. This is delightful on pancakes, French toast, or waffles for an extra special fall breakfast. Especially fun with some apple or pear and granola on top. Try it as a filling for crêpes, too.
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