Dairy Free Honey Pumpkin Ricotta

Updated: Feb 16, 2019

Macro-Friendly, Gluten/Dairy/Soy-Free, & Vegan Friendly

This cream [or dip, spread, sauce - whatever you want to call it] goes perfectly spread on sweet potato toast, in baked sweet potatoes, on oatmeal, on riced cauliflower, on a bagel… really anything you can think of. Oh, and for sure on oven roasted beets, which is what we have pictured here:

And if you were not aware... PUMPKIN SEASON IS AMONG US. So although this recipe could have just been a honey ricotta spread, we though we'd get an early start to the pumpkin craze.

But when it comes to macro-friendly baking, is that ever really not pumpkin season?

Pumpkin is an absolute gem! It substitutes great for starchier carbs, like sweet potato or banana, it has a mild taste that's easily masked in recipes, and it's even tasty on its own.

I feel like pumpkin doesn't get enough street cred for its health benefits, either. It's a great source of fiber, high in potassium, and Vitamin C. This plump, orange vegetable is also a rich source of beta-carotene, a powerful antioxidant that the body converts into Vitamin A [another essential vitamin!]

Recipe Instructions

You Will Need

  • 112g kite hill ricotta

  • 12g honey

  • 60g pumpkin

  • 12-16 grinds sea salt

  • 6-10 drops stevia


  1. Mix together ricotta, pumpkin, honey, and sea salt until well combined. If sweet enough for your liking, omit the stevia. Add stevia if you prefer sweeter (we always do!)

Macronutrients: 5 carbs, 7 fat, 2.5 protein for 1/4 the dip.

We added this as a component of a deconstructed Buddha bowl. YUM.