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  • Michelle

Roasted Pumpkin and Cashew Dip

A recipe for my lovely Mum, Hi Mum!

So a few weeks ago I had to do a food recall for uni and discovered some holes in my diet. Being a bit low on calcium was expected, and the one that should have been expected but wasn’t (because of not wishing to face up to this one), not getting enough serves of veggies every day.

Sigh. Okay then. Since then I have been making myself a platter of raw vegetables and a little dip for lunch, accompanied by some seed crackers and a little protein (a boiled egg, two slices of ham or smoked salmon, etc) and I am feeling so much better!

So today I made this gorgeous little dip and it is so very moorish I doubt that it will last more than a few days.


170g raw cashews

200ml boiling water

4 fat cloves garlic

320g diced pumpkin

1 tbs olive oil

1 tsp salt

sprinkle of white pepper

1/2 tsp chopped fresh sage

1 tablespoon chopped fresh chives or 1 tsp of dried chives

Juice of one lemon

1 tsp psyllium husk

Pop the cashews into a bowl and cover with the boiling water, set aside. Pop the pumpkin and garlic into a small baking dish, drizzle with the olive oil, bake at 170 degrees C until cooked through and roasted (see pic below), allow to cool.

Mash the roasted pumpkin and garlic with a fork, try not to make it too smooth, pop the cashews and their water and the salt into the base of a blender and blend until smooth (I use my NutriBullet), stir the cashew mix into the pumpkin with the herbs, white pepper and lemon juice, sprinkle the psyllium husk over the tip and stir it through until thoroughly incorporated, if the dip is a little too soft, sprinkle on a little more psyllium and stir it through, test the seasoning and adjust if necessary. Serve with crackers and crudités (fancy word for veggie sticks), delicious!

Keep refrigerated, try to eat it within five days.


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