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125ml Vitasoy Ricemilk Protein Enriched
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500g pumpkin, peeled and roughly chopped
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2 large carrots, peeled and roughly chopped
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2 tsp ground cumin
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1 tsp ground fennel
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1 tbsp olive oil
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Freshly ground salt and black pepper, to taste
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150g salted roasted cashews
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3 spring onions, chopped
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½ cup fresh coriander leaves, roughly chopped
Step 1
Preheat the oven to 200°C (180°C fan forced).
Line a baking tray with baking paper.
Step 2
Arrange the pumpkin and carrot in the baking tray. Sprinkle with spices and drizzle with the oil. Season to taste. Bake for 35 - 40 minutes or until golden, lightly crispy, and very tender.
Step 3
Place the cashews, spring onion and coriander into a food processor and pulse until roughly chopped. Add the roasted vegetables and pulse until smooth.
Step 4
Add the Vitasoy Protein Enriched Ricemilk and process until combined. Serve with crisp baked gluten free melba toast and vegetable pieces.
Tips:
To make the melba toast, cut the crusts from several slices of your favourite gluten free bread. Arrange on a baking sheet. Bake in a 180°C oven until crisp on both sides. Cut into squares or triangles to serve.
