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.

Ingredients

125 ml ricemilk

500 grams pumpkin, peeled and roughly chopped

2 large carrots, peeled and roughly chopped

2 tsp ground cumin

1 tsp ground fennel

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

Method

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

Prep Time:	10 mins
Cooking Time:	40 mins
Ready in:	50 mins
Suitable for:
Snack

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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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