This pumpkin cashew dip is so easy to make and tastes out of this world! So rich and creamy, you would never guess that it is dairy free and has no added oil. Such a tasty vegan party recipe… and the best pumpkin dip I have ever had. YUM!
The blender I use for this recipe is a Tribest Personal Blender. Find it using my Amazon link: cookingwithplants.com/visit/amazon-com-tribest/
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.