Dip Away: Curried Pumpkin Cheese (Vegan!) Sauce

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Whether you have food sensitivities and allergies, or you are a foodie, lover of nuts or a pumpkin-on-everything aficionado, this amped-up creamy vegan sauce is sure to satisfy. It’s important to note, however, that this isn’t a substitute for conventional dairy cheese. Instead, consider it a delicious and healthy alternative to your favorite fall dips.

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Cashew cheese dip or sauce is not a new concept. But the addition of pumpkin, along with warm Indian spices that have antioxidant and anti-inflammatory properties, elevates the original recipe to a whole other level.

I love using cashews because they lend a creamy texture with a neutral taste. Feel free to try other nuts, though, as experimentation is part of the fun. While this recipe doesn’t include nutritional yeast, if you’d prefer a cheesier flavor, I suggest adding in one tablespoon of nutritional yeast at a time until you reach your desired flavor notes.

©2015,Television Food Network, G.P. All Rights Reserved

2015,Television Food Network, G.P. All Rights Reserved

Not only is this autumn-inspired vegan cheese sauce incredibly quick and easy to prepare, but there are also endless ways to enjoy it; I prefer to serve it warm. Here are a few of my suggestions:

Sauce: Add more water to thin it out, then toss it over salads or pasta.

Spread: Serve it on top of toasted naan, sandwiches, crackers and more.

Dip: Serve it with vegetables, chips, pretzels or crackers.

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Vegan Curried Pumpkin Cheese Sauce

Yield: 2 1/2 cups


1 cup raw cashews, soaked for up to 4 hours, drained

1 cup canned pumpkin

1 tablespoon coconut oil

1/2 teaspoon curry powder

1/4 teaspoon turmeric

1 teaspoon sea salt

Water, to desired consistency (I used 1/4 cup)


Add all the ingredients to a high-powered blender and blend until smooth. Add more water if necessary. Best served warm.

Per serving (1/4 cup): Calories 54; Fat 4 g (Saturated 2 g); Sodium 227 mg; Carbohydrate 3 g; Fiber 1 g; Sugars 1 g; Protein 1 g

Related Links:

All the Ways to Eat Cauliflower

Mocha Hazelnut Chia Pudding

Roasting and Flavoring Pumpkin Seeds

Time for Turmeric: Spice Things Up with This Antioxidant-Rich Spice

Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.

Next Up

The Best Vegan Cheeses

If you’re looking for swaps for melty mozzarella, creamy ricotta or grilled-cheese cheese, we’ve got you covered.

What to Know About Vegan Cheese

A professional cheesemonger explains how it's made and what it tastes like.

10 Best New Vegan Cookbooks

Plant-based, flavor-packed recipe inspiration straight ahead.

How to Make Vegan Latkes

With our recipes and tips for egg- and dairy-free latkes, vegans won't have to miss out on one of Hanukkah's tastiest traditions.

How Do Those Burn Away Cakes Work, Exactly?

All over TikTok, people are setting fire to the top of cakes to reveal messages and images beneath. But what in the world are they burning?

McDonald’s Is Giving Away Free Fries on July 13

Hooray for National French Fry Day!

A Load of Vegan Taco Inspiration

Meatless marvels to make now.

What Is the Vegan Military Diet?

For one thing, it’s not in any way associated with the military.

15 Best Vegan Snacks Everyone Will Love

Vegan snacks can be just as delicious!

Pumpkin-Shaped Pumpkin Bread Is Your Fall Weekend Project

It doesn’t get cozier (or cuter!) than this.