This 100% plant based dip is super creamy and full of warm pumpkin spices, bright citrus, a touch of sweetness, and a hint of heat from the cayenne pepper. Slather it on toast, crackers, apples or (if you’re anything like me..) just eat it straight from the bowl with a spoon.
Spiced Pumpkin Cashew Dip
prep time: 10 minscook time: total time: 10 mins
ingredients
1 cup pumpkin purée (canned is fine)
1 cup raw cashews, soaked for 1 hour in boiling hot water
1 clove garlic
3 tablespoons melted coconut oil
2 tablespoons maple syrup
3 tablespoons orange juice
1/2 teaspoon orange zest
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Pinch cayenne pepper
Pumpkin seeds (optional garnish)
instructions
- Measure out 1 cup of pumpkin puree and put into your food processor.
- Drain the cashews and add to the bowl of the food processor, along with all of the remaining ingredients.
- Blend until mixture is smooth and creamy. Taste and adjust seasoning as needed. If consistency is too thick, add more coconut oil, orange juice, or water.
- Garnish with pumpkin seeds and enjoy!
Created using The Recipes Generator