Pumpkin Cashew Dip
Ingredients
- 1 cup Raw Cashews soaked in water for approx. 3 hours, then drained
- 1/3 cup Baked pumpkin baked and cooled in fridge
- 1 tsp Caraway Seeds or cumin seeds
- 1/2 tsp coarse celtic sea salt
- 1/8 tsp White Pepper
- 4 tsp Lemon Juice
- 1-2 medium Garlic Cloves peeled
- 4 tsp Tahini
- 3 tsp Water/vegetable broth more or less as needed to keep your dip thick and creamy
Servings: cups approx.
Units:
Instructions
- Place everything in a blender and blend until smooth and creamy.
- Transfer to a serving bowl and enjoy!
Recipe Notes
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
The blender I use for this recipe is a Tribest Personal Blender. Find it using my Amazon link: cookingwithplants.com/visit/amazon-com-tribest/
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Looks yummy. Perfect for my family gathering this weekend.