Ingredients
The following ingredients have 4 Servings
- ¼ cup cashews
- ¼ red onion
- 3 jalapenos
- 4 cloves garlic
- 2 tsp extra virgin olive oil (for sauteing)
- ¾ cup pumpkin puree
- 2 tsp almond milk
- 1 tsp olive oil (for blending)
- 1 sprig of parsley (for garnish, optional)
Instruction
- Soak ¼ cup of cashews for 2 hours or overnight, if you can
- Chop a ¼ of an onion and 3 jalapenos julienne style
- Chop a 4 cloves of garlic into long thin strips
- In a medium saucepan, add extra virgin olive oil and heat on low heat for 30 seconds
- Add the garlic, onions and jalapeno and saute on medium heat for 7 minutes, stirring occasionally
- Saute until the onions have browned.
- While the onions are sauteing, put the cashews in a food processor and blend at low speed until pureed.
- Add pumpkin puree to the processor and blend with the cashews
- Add the sauteed onions mixture to the processor
- Add almond milk, olive oil and blend all until it is smooth
- Garnish with curly parsley
- Transfer the dip to a bowl and serve with Mozzarella Sticks
