This is a great appetizer to have ready for the Thanksgiving holiday. Other than the time waited for the onions to reduce, this is a very straightforward recipe that comes together easily.
Grab your onions and pumpkin puree
INGREDIENTS
2 tbsp oil
2 onions
1 tsp Sunday Rub
1 cup cashews
¼ cup of water, more as needed
2 tsp apple cider vinegar
½ cup pumpkin puree
1 tsp veggie cure
2 – 3 Garlic*
Dash of pumpkin spice
METHOD
In a skillet, heat oil
Add onions and season with Sunday rub, until soft
Add wine and cook down until wine is absorbed
Reduce heat, cover and simmer for up to an hour – stir occasionally
In a blender or processor, add the nuts, water, vinegar, and a pinch of salt – combine until smooth
Add pumpkin puree, cure, and pumpkin spice, blend until smooth
Place cashew pumpkin mix in a serving bowl and add ¾ of onion mixture
Garnish with remaining onions, salt & pepper
Serve with your favourite chip, veg, or bread
*roast garlic for added depth in the flavour; 400 degrees for 40 to 60 minutes with the 2 tbsp of oil you need for the recipe – garlic infused oil!