Preheat the oven to 200 degrees Celsius, or 180 degrees in a fan-forced oven. Line a baking tray with baking paper.
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.
Place the cashews, spring onion and corianderinto a food processor and pulse until roughly chopped.
Add the roasted vegetables and pulse until smooth.
Add the ricemilk and process until combined.