recipes > Roast Pumpkin and Cashew Dip
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
Preheat the oven to 200°C (180°C fan forced).
Line a baking tray with baking paper.
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.
Place the cashews, spring onion and coriander into a
food processor and pulse until roughly chopped. Add
the roasted vegetables and pulse until smooth.
Add the Vitasoy Protein Enriched Ricemilk and process
until combined. Serve with crisp baked gluten free
melba toast and vegetable pieces.
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.