⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
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.
Print
Easy Multipurpose Pumpkin Cream
- Total Time: 35 mins
- Yield: large bowl
Ingredients
- 1 pumpkin ca. 700g
- 150g vegan cheese cream or cashew cream
- 2 cloves of garlic
- 1/2 tsp chili
- 1 tsp fresh rosemary
- salt, pepper
Instructions
- 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!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Spread, dip
Leave a Reply