Carrot and Cashew Nut Spread

Carrot and Cashew Nut Spread

  • Preparation 20 min
  • Cooking 10 min
  • Servings 1
  • Makes 1 ½ cups (375 ml)

Perfect on crackers or as a dip with crudités, our creamy vegan spread has the benefit of being worry-free in the summer heat: Since it’s made entirely out of veggies and nuts, it can stand the sun all day and still taste great.

Featured in RICARDO Magazine SUMMER 2016 (p. 64)
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 2 carrots, cut into small pieces
    • 1 garlic clove, thinly sliced
    • ½ tsp ground turmeric
    • 1/8 tsp ground cumin
    • 1 tbsp (15 ml) olive oil
    • ¾ cup (180 ml) water
    • ½ cup (65 g) roasted cashews
    • ¼ cup (60 ml) tahini
    • 2 tbsp (30 ml) lemon juice

Preparation

Personal Note

To help you with this recipe

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