Pumpkin Cashew Creme

By á-49368

Made For: Dipping Sweet Potato fries, tots, and even for topping toasted bagels and baked sweet potatoes.

Perfect With: Sweet potato fries and soft-baked pretzels. It’s pillowy, creamy, slightly savory, and sweet.

Why It’s Awesome: Because it sneaks in pumpkin, and that pumpkin gets to roll around in the culinary sheets with spices like cinnamon and garam masala. Just when you thought fries couldn’t be your dessert, here they are.

Ingredients

• 1/2 cup canned pumpkin puree
• 1/2 cup cashews, soaked and drained
• 2 tbsp BBQ sauce (I used Isa’s Backyard BBQ Sauce from Veganomicon because, well, she’s a fucking genius.)
• 2 tsp garam masala
• 1 tsp agave nectar
• 1 cup water
• 1 tsp lemon juice
• Dash of cumin, to taste
• Dash of salt, to taste
• Optional: Dash of Chipotle Hot Sauce (I used Chipotle Tabasco)

Details

Adapted from thelilfoxes.com

Preparation

Step 1

Place all ingredients in a small blender and blend until smooth. Add additional salt or hot sauce to taste. Sauce will have a slightly whipped consistency, so it’s fun to plate immediately atop sweet potato fries or a baked sweet potato. Or cool and serve with cinnamon raisin bagel chips later.