I know I’ve called this Roasted Pumpkin, Sweet Potato + Cashew Dip but it really is so much more versatile than just a dip. I have used this as a dip, in replacement to mash, as a side for Kofta’s and to be all fancy and smear around my Buddha Bowls.
The simplicity of this means it is super easy to whip up whether you have visitors coming around or want to have it with you dinner at home. And if you have indulged in my recipes before you will know I LOVE roasting veggies for the lovely caramelisation that it gives them, bringing out an earthy sweetness. This pairs wonderfully with the creaminess of the cashews and the smokiness of the paprika.
As I was putting the image of this recipe up on my social media account I noticed I have been making a lot of rich golden foods, with earthy flavours of late. Whilst this hasn’t been done consciously I don’t think it is a coincidence.
Yellow and orange are the colours of our Solar Plexus and Sacral Chakras respectively. The Solar Plexus Chakra promotes a sense of self-esteem and confidence. Think of it as your inner sun beaming out into the world. The Sacral Chakra connects to us to our emotional centre, our creativity and sexual energy.
When we eat foods of the colours of the Chakra’s it helps us balance and clear them.
Root vegetables and spices allow us to ground, to connect back in, to bring us back to a sense of safety.
I love eating food knowing that it nourishing both my body and my soul. This Roasted Pumpkin, Sweet Potato and Cashew Dip does both!
Honestly this Roasted Pumpkin, Sweet Potato + Cashew Dip is so moorish you will want to eat it off the spoon. It also adds a little vibrant sunshine to your plate!
What do I need?
- 500g of a mix of Butternut Pumpkin + Sweet Potato
- 1 cup of Dry Roasted Cashews
- 1/3 cup of Nutritional Yeast
- 2 Tablespoons of Fresh Lemon Juice
- 1 Tablespoon of Smoked Paprika
- 1/4-1/2 teaspoon of Cayenne Pepper
- 2 Tablespoons of Extra Virgin Olive Oil + extra for roasting
- Salt + Pepper
Let’s Do This!
1. Preheat the oven to 200c
2. Cut the pumpkin and sweet potato into chunks approx 1-2cm. Place them on a tray and drizzle with olive oil and season with salt and pepper.
3. Roast the veggies for 30-40mins until they begin to caramalise. I usually give them a little toss around the 20 min mark, but it’s not necessary as we are blending them up.
4. In a food processor or blender place the cooked veggies, cashews, nutritional yeast, lemon juice, paprika, cayenne pepper and olive oil into the bowl and process until your dip is smooth-ish. I love it with some of the cashews still chunky. Add additional salt and pepper if you would like.
5. Find a bowl that you love and place the dip in the bowl, drizzle with a little oil and sprinkle over some crushed cashews.
This recipe is gluten and dairy free and also vegan.