Maple Spiced Pumpkin Cashew Cream

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This is a sweet version of traditional cashew cream and excellent for metallic taste or sour taste.

Maple Spiced Pumpkin Cashew Cream

Rated 5.0 stars by 1 users

Servings

1½ cups

Prep Time

25 minutes

Cook Time

20 minutes

Author

Centre For Cancer Nutrition

This is a sweet version of traditional cashew cream and excellent for metallic taste or sour taste.

Image of Maple Spiced Pumpkin Cashew Cream

Ingredients

½ small butternut pumpkin, peeled & diced into 2cm pieces
Olive oil
2 teaspoons Christmas Cake & Pudding Spice (see note)
1 small clove garlic, peeled or 1 teaspoon minced garlic
½ cup cashews, soaked for 15 minutes in 150ml hot water
1 tablespoon freshly squeezed lemon juice
¼ cup shredded or grated parmesan cheese or 2 tablespoons nutritional yeast, optional
Salt and pepper to taste

Directions

Preheat an oven to 180ºC. In a bowl, coat the diced pumpkin in olive oil and spice. Pour onto a lined baking tray and put in the oven for 20 minutes or until nicely roasted but not crisp. Remove from the oven and allow to cool.
Add all the ingredients including the cashew water to a blender and blend until creamy and smooth. Store in the fridge and use within a couple of days. Use as a gravy alternative, pasta sauce or dip. This can also be eaten on its own.

Recipe Video

Recipe Note

For Dry Mouth & Throat or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.

This spice blend can be purchased from Gewertzhaus. Their Pumpkin Pie Spice blend would work just as well in this recipe. Alternatively, use a mix of cinnamon, coriander, ginger, clove and nutmeg to taste.

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