Canapés with Marinated Carrots and Cashew Spread

Marinated Carrots

• 2 large carrots, peeled and cut into ribbons 1/16 inch (1 mm) thick on a mandoline
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp smoked paprika
• ¼ tsp ground cumin

Cashew Spread

• 1 cup (130 g) raw cashews
• ¼ cup (60 ml) water
• 3 tbsp (45 ml) lemon juice
• 2 tbsp nutritional yeast flakes (see note)
• ½ tsp salt

Toppings

• 12 fig and olive crackers
• 1 tbsp toasted black sesame seeds
• 1 tbsp dill sprigs