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Savory Pumpkin Dip with Rosemary Cashew Ricotta {GF, Paleo, Vegan} + a Giveaway

Vicky
  • 65 minutes
  • Serves 8

INGREDIENTS

1

small pumpkin (cut into 1-2 inch cubes, (about 4-5 cups))

4 tbsp

extra virgin olive oil (divided)

salt/pepper

1

head garlic

2 tsp

chopped fresh rosemary (divided)

2 tbsp

apple cider vinegar

1 tbsp

nutritional yeast

1 tsp

chopped fresh sage

1 tbsp

lemon juice

1 cup

raw cashews (soaked in water overnight, rinsed and drained)

1 tbsp

apple cider vinegar

1 tbsp

lemon juice

1 tbsp

water

1

lemon (zested)

2 tbsp

nutritional yeast

1 tbsp

hemp seeds (optional)

2 tsp

fresh chopped rosemary

1 tsp

fresh chopped sage

salt/pepper

For garnish: lemon zest and additional fresh chopped rosemary and sage