Whole Roast Pumpkin Pie With Vegan Cashew Cream Dressing
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Whole Roast Pumpkin Pie With Vegan Cashew Cream Dressing
Ingredient
1 medium sized whole Jap pumpkin
3 tablespoons Red Island olive oil
Sea salt to taste
1 teaspoon ground cumin
1 teaspoon ground sumac to serve
¼ bunch flat leaf parsley, leaves picked
Cashew Cream:
1 cup raw unsalted cashews
¼ cup lemon juice
1 small clove garlic, peeled
2 teaspoons pure maple syrup
Method
Heat the oven to 190 degrees.
Place the cashews into a bowl and cover with warm water and leave to soak for 45 minutes.
Cut the pumpkin in half horizontally and scrape out the seeds with a spoon. Place the two halves of pumpkin onto a lined oven tray and drizzle with 2 tablespoons of oil and season with sea salt.
Place the pumpkin seeds into a sieve and rinse thoroughly to remove the sticky coating. Pat dry and place the seeds onto a separate lined oven tray and rub with remaining oil and ground cumin.
Roast the pumpkin and seeds for 35-40 minutes, or until the pumpkin is cooked through and slightly coloured and the seeds are crisp. Remove from the oven and allow to cool before placing pumpkin onto a serving platter and slice into 6-8 thick wedges.
Drain the cashews and place them into a high-powered blender. Add in ¾ cup fresh water, lemon juice, garlic, tahini, maple and a pinch of sea salt. Blitz until smooth and thick.
Drizzle the cashew cream over the sliced pumpkin and scatter over roasted seeds, sumac and parsley just before serving.
Recipe by Courtney Roulston
