Cheesy Pumpkin Dip
A simple tofu-based dip, inspired by ricotta, with a little autumn flair.
About a year ago I started making my own cheesy spread for toast and bagels. Inspired by a tofu ricotta, I just love how much flavour it adds to my breakfast. This Cheesy Pumpkin Dip comes with a little fall oomph thanks to the addition of pumpkin puree.
This recipe couldn’t be easier. Just add all the ingredients to a blender or food process and blend until smooth and creamy. Then store in an air-tight container and use as a dip or spread as you see fit. It would even be great in a fall pasta dish!
Why you’ll love this recipe:
Super easy to make.
Stores well in the fridge.
Versatile uses from breakfast to dinner.
Top tips for making a Cheesy Pumpkin Dip:
Use as much or as little pumpkin puree. This recipe was designed to help you reduce food waste. So if you have more or less pumpkin puree called for in the recipe, don’t be afraid to change up the amount.
Blend for a good amount of time. The olive oil in the recipe gives this dip a super creamy texture. Blending the dip for a few minutes allows the oil to become thick and creamy.
Store in an air-tight container. Keep the dip fresh longer by storing it in an air-tight container in the fridge. We like to use deli containers.
How to make our Cheesy Pumpkin Dip:
Total Time: 8 Min
Makes: 1 Cup
Ingredients:
50 g pumpkin purée
175 g (½ block) medium-firm tofu
15 mL (1 tbsp) apple cider vinegar
60 mL (¼ cup) olive oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried dill
salt & pepper, to taste
15 g (2 tbsp) sliced almonds
30 g (2 tbsp) coconut yogurt
Instructions:
Blend tofu half the olive oil, and the pumpkin puree using a food processor for 2 minutes until smooth.
Add apple cider vinegar, garlic powder, onion powder, dried dill, salt, pepper, and sliced almonds and blend for another 2-3 minutes or until smooth.
Add nutritional yeast, coconut yogurt, and the rest of the olive oil and blend until the texture desired. We blended for about 3-4 minutes.
Serve in a shallow bowl and (optionally) drizzle with olive oil and top with salt and pepper.
Ingredient Notes:
Pumpkin Purée – Make sure you don’t get pumpkin pie filling by accident.
Medium Firm Tofu – The base of the recipe. We want the dip to be creamy so using a softer, but still firm tofu is best.
Apple Cider Vinegar – You can also use lemon juice or white wine vinegar.
Olive Oil – We recommend a good quality olive oil, but you can also use avocado oil.
Sliced Almonds – This adds both texture and flavour. If you have a nut allergy you can sub out with sunflower seeds.
Coconut Yogurt – Gives the dip a nice little tang. However vegan sour cream also works.
Nutritional Yeast – The secret ingredient to making the dip taste cheesy without cheese!