Is it just me, or has the fall season kind of been the worst this year?? It’s the middle of November, and yet it’s still not getting cool outside.
Well, at least not as cool as I would like it to be.
I just remember last year it being a lot more crisp around this time. I found myself baking pumpkin treats a few nights a week and really getting into the season. This year, has been a different story. I mean, who wants to bake warm pumpkin cookies at night and drink pumpkin spice lattes when it’s 78 degrees?
So one way I have been getting my “pumpkin fix” is through recipes like this Pumpkin Cashew Dip!
& you guys
If I could eat this whole dip out of a bowl, with a spoon, without blowing up like a pumpkin, I would do it in a heart beat.
Since next week is Thanksgiving, I’ve been trying to figure out everything that I want to bring, and I am pretty sure this dip will be at the top of my list!
It’s creamy with the right amount of sweetness and is best served with either apples or pears, but you can dip in it whatever your heart fancy’s. I just dare you to not want to eat the whole thing in one sitting.
1 cup cashews
1 can organic pumpkin puree
1/4 cup organic maple syrup
2 tbs splenda brown sugar
1/4 cup almond milk
1 tbs vanilla extract
1 tsp cinnamon
In a blender, pulse the cashews until they become finely chopped. Afterwards, add the rest of the ingredients until it becomes creamy. Transfer to bowl, and serve with side of choice!