Easy, because you just put everything in your blender or food processor and it is ready. Multipurpose, because you can use it on your bread, you can use as a dip for your veggies or crackers, it makes a great pasta sauce, or a side dish too. Or add it to my ultimate nut roast instead of tomatoes, it will be lovely too.
And pumpkin, because I’ve told you, I just can’t get enough. All these pumpkin types and shapes and colors, so heartwarming.
For this recipe I used store bought vegan cream cheese, but you can use cashews instead. Just soak the cashews overnight in water, add a few drops of lemon and blend them until very smooth in your food processor. You can also add some nutritional yeast to get that cheesy flavour.
- 1 pumpkin ca. 700g
- 150g vegan cheese cream or cashew cream
- 2 cloves of garlic
- ½ tsp chili
- 1 tsp fresh rosemary
- salt, pepper
- Preheat the oven to 200°C. Cut the pumpkin to 4-6 pieces and back them for about 30 minutes.
- When they are ready, peel them and chop them to small pieces, so your blender can handle them. Add all the other ingredients and blend until smooth. Enjoy!