Name: Pumpkin Cashew Dip
Total time: 5 min
Yield: 2 cups approx.
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)

Pumpkin Cashew Dip

Servings	Prep Time
2cups approx.	5mins

Servings	Prep Time
2cups approx.	5mins

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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By Anja|2019-11-29T07:26:35+10:00November 19th, 2016|1 Comment

About the Author: Anja

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

One Comment

Jeannie Greutert December 11, 2016 at 10:20 pm - Reply

Looks yummy. Perfect for my family gathering this weekend.

Pumpkin Cashew Dip