Pumpkin and spirulina dip
A creamy, vegan dip made from pumpkin, mushrooms, and cashews – refined with spirulina and fresh mint. Ideal for healthy snacks or as a highlight on a party buffet.
Creamy pumpkin and spirulina dip with mushrooms and mint
A vegan, nutrient-rich dip that delights with its vibrant color and fresh mint flavor. Perfect as a spread, vegetable dip, or sophisticated side dish.
🕒 Preparation time: approx. 30 minutes
Ingredients for approximately 4 servings:
- 50 g garlic (peeled)
- 200 g onions
- 400g fresh mushrooms
- 600 g pumpkin (e.g. Hokkaido or butternut)
- 100 g cashew nuts (unsalted)
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp spirulina powder
- 1 tsp salt
- 20 g fresh mint
preparation
- Roughly chop the onions and sauté them in a pan until translucent. Finely chop the garlic, add it to the pan and sauté briefly.
- Cut the mushrooms into pieces, place them in a pan with a little water, and cook for a few minutes until soft. Then purée everything.
- Cut the pumpkin into large pieces (the peel can remain on Hokkaido pumpkins) and mix together with the cashews and salt to form a creamy mixture.
- Thoroughly mix both mixtures. Stir in the nutritional yeast, soy sauce, and spirulina.
- Finally, finely chop the mint and carefully fold it in.
💚Tip:
This dip tastes wonderful spread on fresh bread, as a side dish with vegetable sticks, or as a filling for wraps. Add a little lemon juice for extra freshness!
