recipes > Roast Pumpkin and Cashew Dip
Ingredients
Serves 20
125ml Vitasoy Ricemilk Protein Enriched
500g pumpkin, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
2 tsp ground cumin
1 tsp ground fennel
1 tbsp olive oil
Freshly ground salt and black pepper, to taste
150g salted roasted cashews
3 spring onions, chopped
½ cup fresh coriander leaves, roughly chopped
Instructions
STEP 1
Preheat the oven to 200°C (180°C fan forced).
Line a baking tray with baking paper.
STEP 2
Arrange the pumpkin and carrot in the baking tray.
Sprinkle with spices and drizzle with the oil. Season to
taste. Bake for 35 - 40 minutes or until golden, lightly
crispy, and very tender.
STEP 3
Place the cashews, spring onion and coriander into a
food processor and pulse until roughly chopped. Add
the roasted vegetables and pulse until smooth.
STEP 4
Add the Vitasoy Protein Enriched Ricemilk and process
until combined. Serve with crisp baked gluten free
melba toast and vegetable pieces.
Tips:
To make the melba toast, cut the crusts from several
slices of your favourite gluten free bread. Arrange on a
baking sheet. Bake in a 180°C oven until crisp on both
sides. Cut into squares or triangles to serve.
