Free Healthy Recipe - Roast Pumpkin & Cashew Dip

Dairy free, Gluten free, Wheat Free

High in beta-carotene from the carrots and pumpkin, this lightly spiced dip also has added protein from cashews and ricemilk, if you choose the protein-enriched variety. Serve with crudites or wholegrain crispbread.

125 ml ricemilk
500 grams pumpkin, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
1 tbsp olive oil
salt and black pepper freshly ground, to taste
150 grams raw cashews
3 spring onions chopped
½ cup fresh coriander, roughly chopped

Preheat the oven to 200 degrees Celsius, or 180 degrees in a fan-forced oven. 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 corianderinto a food processor and pulse until roughly chopped.
Add the roasted vegetables and pulse until smooth.
Add the ricemilk and process until combined.

Makes 20 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 278 kj
Calories 66 kcal
Fat 4.8 g
Saturated Fat 0.8 g
Total Carbohydrate 3.7 g
Total Protein 1.9 g
Fibre 0.8 g

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