Supporting Sustainable Agriculture since 1973

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Squash Soup

It will warm you up and leave you satisfied.


Green Apple Tart

A delicious dessert featuring Granny Smiths.


Kale Salad

Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Appetizers Pumpkin Spice Cashew Cheese Dip
Pumpkin Spice Cashew Cheese Dip PDF Print E-mail

Vegan, yields 4 c. 
Serving size 14 c. per person
Recipe adapted from


  • 1 15 oz. can organic pumpkin puree
  • 2 c. raw cashews
  • 12 c. water (use soaked nut salted water)
  • 14 c. maple syrup
  • 2-3 T. grapeseed oil (or olive)
  • 12 t. sea salt, or to taste
  • 14 c. lemon juice
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 12 t. cayenne


  1. Soak the raw cashews overnight in salted water. Drain, reserving the soaking water.
  2. Preheat oven to 250°F.
  3. Add the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender.
  4. Add the water in a few splashes at a time, adding more if needed. Process the cheese into a thick texture, a bit thicker than hummus. Process until the desired texture is reached (at least 2 minutes on high).
  5. Pour your cheese into your baking serving dish (for a firmer dip, use a shallow dish, or for a smooth and creamy texture, use a small deep baking dish). Grate fresh nutmeg over the top, or add pumpkin seeds as a garnish.
  6. For a shallow dish, bake at 250°F for about 50 minutes. For the deep dish where you only want to warm the center and crisp the top you only need to bake at 250°F for 20-30 minutes. The cheese dip will dry out the longer you bake it.
  7. Serve with fresh chopped veggies, apple slices, crackers or bread.

Nutrition Information: Calories 127; Total Fat 9g; Saturated Fat 2g; Sodium 124mg; Total Carbohydrates 11g; Dietary Fiber 1g; Protein 3g, and Vitamin A 83%. 


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