Cheesy Pumpkin Dip: Savory and Dairy Free
A flavorful, dairy-free pumpkin dip perfect for sharing, combining roasted squash, tofu, and vegan cheese for a savory treat.
Ingredients
Main
- 1 medium Squash or pumpkin (about the size of a bowling ball)
- 300 g firm tofu (water-packed)
- 3 tbsp nutritional yeast
- 1 bulb garlic (whole bulb)
- 1 tbsp white miso
- 1 tbsp dijon mustard
- 100 g vegan cheese (e.g., Violife Cheddarton)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sea salt
Instructions
- Preheat oven to 180℃/356℉. Roast squash with oil, paprika, and salt for 30 mins. Roast garlic bulb alongside.
- Blend tofu, nutritional yeast, miso, and mustard until smooth.
- Scoop out some pumpkin flesh, add to the blender, squeeze roasted garlic in, and blend until smooth.
- Mix half the vegan cheese into the dip, then fill the roasted pumpkin with the mixture. Top with remaining cheese and bake until gooey.
- Optional: fry sage leaves in oil until crispy and sprinkle on top before serving.
Notes
Use fresh garlic for best flavor. Adjust seasoning to taste.