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Creamy Pumpkin and Goat Cheese Spread
Sweet pumpkin puree meets tangy goat cheese and rich cashews in this cozy autumn appetizer. Warm spices like cinnamon, fresh ginger, and nutmeg give the dip a deeply comforting flavor profile. You'll love how easily it blends together in the food processor, creating a velvety texture that pairs perfectly with toasted bread or crisp crackers. It's a fantastic make-ahead option for your next fall gathering, since the flavors only get better as they chill.
Equipment
- Food processor
- Blender
Ingredients
- 1½ cups raw cashews
- ¼ cup water
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1 tablespoon grated fresh ginger
- ½ teaspoon grated fresh nutmeg
- ½ teaspoon salt
- ¼ cup maple syrup (Grade A dark robust gives the richest flavor)
- 8 ounces goat cheese
Instructions
- 1Blend the raw cashews and water in a food processor or high-powered blender until completely smooth. Be patient here, as getting a creamy cashew base takes a few minutes.
- 2Add the pumpkin puree, cinnamon, grated ginger, nutmeg, salt, maple syrup, and goat cheese to the processor.
- 3Process the mixture until everything is fully incorporated and creamy, stopping to scrape down the sides of the bowl as needed.
- 4Transfer the spread to an airtight container and chill in the refrigerator for at least 1 hour. This resting time allows the spices to meld and the spread to firm up.
Notes
- Sweetness: Adjust the maple syrup to make the spread lean more sweet or savory depending on your preference.
- Vegan swap: Substitute an equal amount of firm silken tofu for the goat cheese to make this dairy-free.
- Storage: Keeps well in the fridge for up to 5 days in an airtight container.
- Serving: Pair with toasted baguette slices, pita chips, or crisp apple slices.
Recipe Details
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