Savory Pumpkin "Cheese" Bites

I am loving my online vegan support group–the people are a constant source of wisdom, inspiration, and recipes! I had some random frozen phyllo cups that I bought on sale, and I’d been waiting to find a good filling recipe. Then I saw a post from Vegie Head that uses ground raw cashews to make a delicious and naughty-tasting filling. I have altered the original recipe to make it much faster to make; for instance, I subbed the fresh roasted butternut squash for canned pure pumpkin. If you don’t have phyllo cups, you can use tortillas to make a roll-up and then cut it into pieces (see picture below). Start to finish, these were ready in less than 30 minutes. These make a great complement to a salad or decadent hors d’oeuvres.

Savory Pumpkin “Cheese” Bites

frozen phyllo cups OR two tortillas
1 can pure pumpkin
2 cloves garlic, minced
1 cup raw cashews
1/2 cup water
1 tsp apple cider vinegar
1-2 tbsp dried parsley
1 tsp sage
1/2 cup crushed walnuts
1/2 cup dried cranberries or raisins
black pepper, to taste

Preheat oven to 350 degrees. Process cashews, apple cider and water in a high powered blender until smooth. In a bowl, combine the pumpkin and cashew mixture. Stir in parsley, sage, garlic, walnuts, cranberries and pepper. Spoon mixture into phyllo cups, then place cups on cookie sheet. Bake for 15 minutes.

If using tortillas, spoon mixture into tortillas, then roll up. Bake for about 20 minutes, or until tortilla starts to crisp up.

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