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A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
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Cheesy Pumpkin Dip: Savory and Dairy Free

A yummy savory cheesy dip that's perfect to serve for Halloween parties or Fall get togethers. Dairy free and vegan, made without nuts too!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Appetizer, Canape
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 148kcal
Author: Louise-Claire Cayzer

Equipment

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

Any leftover squash can be used to make a lovely soup 
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.

Nutrition

Calories: 148kcal | Carbohydrates: 17g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1100mg | Potassium: 648mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14598IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 2mg