This hot cheesy vegan pumpkin dip recipe is THE dip to bring out for a Halloween party! It's cheesy and savory, and also happens to be dairy free! The hot cheese dip are like if queso and fondue had a baby, then made it without any dairy ! It's also absolutely perfect for scooping up with crudites or corn chips.
If you're wanting a delicious dip to bring out for a Halloween party or to add to part of a Fall snack board to celebrate pumpkin season, this is the one! A whole roasted pumpkin gets some of it's inners scooped out, then filled with hot, gooey, savory cheese.
If you're wanting some other great Halloween style vegan snacks, check out my Jack o' Lantern Vegan Arancini, or if you want something more elegant, my Easy Vegan Cheese Balls are just perfect for sharing.
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🎃Ingredients
Here's what you'll need to make this cheesy creamy dip melted into a whole pumpkin.
- A pumpkin or squash: You can choose how large or small, or even do a few smaller ones, however make sure to choose a squash with a good flavor. (Pictured is an Onion Squash, however acorn squash or any other smallish good flavored squash will do)
- Firm Tofu: the one that comes in a little bit of water that has a bit of give to it is perfect.
- Nutritional Yeast: this makes a lovely cheesy flavor.
- Dijon Mustard: For tangy depth of flavor
- Miso Paste: choose white miso for a savory umami flavor
- Vegan Cheese: choose one or even two varieties for extra cheesiness to put on top of the dip. (I love Violife Cheddarton or Cathedral City Vegan Cheese)
- Sage: fresh sage leaves, which are sizzled in a little olive oil are delicious (but optional)
- Smoked Paprika: for a lovely smokey flavor.
- Garlic: Either: A whole bulb of garlic which you can roast whole in while you roast the squash OR a garlic clove or two which you can add to the cheesy dip.
- Sea Salt and Black Pepper- to taste
- A little extra virgin olive oil- this is to help roast the squash/pumpkin.
See recipe card for quantities.
👩🍳Instructions
Follow along with these photos to help you understand the process to make this dip!
First you need to prepare your squash or pumpkin.
- 1. If your squash has a pointy or uneven base, cut it off (But not too much- you don't want a hole!
- 2. Cut around the top and
- 3. Scoop out the seeds.
- 4. Season with salt and smoked paprika, and drizzle with olive oil. Bake at 180c/356F for 25- 30 mins (depending on the size of the squash) until soft and slightly browned. If you're roasting garlic, do this at the same time you're roasting the squash.
- 5. Whilst the pumpkin is roasting, make the cheesy dip by combining the tofu, nutritional yeast, miso and seasonings in a blender.
- 6. The cheesy dip should look like the photo- thick and creamy.
- 7. Once the squash is ready, scoop out some of the insides (not too much, you don't want a hole! and add to the dip. Add in roasted garlic here if you wish too.
- 8. Grate some vegan cheese, and mix it in with the creamy cheesy tofu dip, and scoop into the squash.
9. Add more vegan cheese to the top, then roast in the oven for 10-15 minutes or until bubbly.
10. Sizzle some sage leaves to sprinkle on top.
Serve the dip hot with plenty of corn chips, breadsticks or crudites.
Hint: Make sure to roast the top 'lid' of the squash too, and serve with it's lid for an extra fun Halloweeny effect.
🌶️Substitutions & Variations
Here are some fun ways you can switch up this cheesy pumpkin dip.
- Lots of mini pumpkins -Instead of one large dip, make little pumpkins as either individual pumpkin dips, or just to have more cute ones to go on a vegan charcuterie board.
- Spicy - Add jalapeños or your favourite hot sauce to the dip for a spicy dip.
This dip is already gluten free, nut free and vegan. To make it soy free, choose a soy free tofu, or switch the tofu for white beans.
🔪Equipment
You'll need a good sturdy knife for cutting the pumpkin, plus a high-speed blender or food-processor for the cheese dip.
🫙Storage
Make this deeply savory, cheesy queso style dip ahead of time and re-heat in the oven. You can store the cheese dip in the fridge in an airtight container for up to 5 days, or pop in the freezer for up to 3 months, however the whole roast pumpkin will not do well in the freezer.
Leftover squash can be cut up and used in soup or stews, such as this Easy Spiced Carrot and Pumpkin Soup
Top tip
Be careful no to over-scoop the innards of the pumpkin, as you don't want to end up with a hole where all the dip escapes from.
❓FAQ
Pumpkins tend to be larger and more watery than squash. Acorn squash are particularly delicious, with a sweet, nutty flavor that roasts well.
More Autumn Recipes
Here are some other great recipes for Fall or Autumn!
More Party Food
Here are some other delicious recipes to try for your next vegan party!
📖 Recipe
Cheesy Pumpkin Dip: Savory and Dairy Free
Equipment
- 1 Blender
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 medium Squash or pumpkin (about the size of a bowling ball)
- 300 g firm tofu (the kind that comes in water in the fridge.)
- 3 tablespoon nutritional yeast
- 1 bulb garlic (whole bulb!)
- 1 tablespoon white miso
- 1 tablespoon dijon mustard
- 100 g vegan cheese (I like violife Cheddarton)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon sea salt
Instructions
- Preheat your oven to 180℃/356℉
- Cut the top off the squash and scoop out the seeds. Sprinkle over olive oil, smoked paprika and sea salt, put on a baking tray and bake (including the top) for about 30 mins or until soft and golden.1 medium Squash or pumpkin, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 tablespoon sea salt
- At the same time, chop the top off a whole garlic bulb, drizzle with oil and roast in the oven at the same time as the squash.1 bulb garlic
- In the meantime, in a blender combine the tofu, nutritional yeast, miso, mustard until smooth.300 g firm tofu, 3 tablespoon nutritional yeast, 1 tablespoon white miso, 1 tablespoon dijon mustard
- Once the pumpkin is cooked, remove from the oven. Scoop out some of the flesh (not too much, you don't want to make hole!) and put in with the cheesey dip.
- Squeeze out the roasted garlic and also add to the dip. Blend until smooth.1 bulb garlic
- Grate the vegan cheese. Mix half in with the dip.100 g vegan cheese
- Add the cheesy dip into the pumpkin. Smooth off the top and sprinkle over the rest of the cheese. Return to the oven and bake until gooey.
- If you like, fry some sage leaves in a little olive oil until crispy to sprinkle on top.
- Serve the pumpkin with it's lid slightly askew on top, with the sage leaves, plus plenty of chips and crudites to dip.
Notes
- Lots of mini pumpkins -Instead of one large dip, make little pumpkins as either individual pumpkin dips, or just to have more cute ones to go on a vegan charcuterie board.
- Spicy - Add jalapeños or your favourite hot sauce to the dip for a spicy dip.
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