Spiced Carrot and Cashew Dip
Delicious creamy dip without dairy that’s high in phytonutrient antioxidants like beta-carotene,
Servings Prep Time
4 cups 15minutes
Cook Time
1hour
Servings Prep Time
4 cups 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Soak cashews for 2-6 hours in filtered water (about 5 cups). The drain and rinse, set aside.
  2. Preheat oven to 400F. Melt coconut oil in an oven safe dish. (3-4 minutes).
  3. Meanwhile wash carrots and chop carrots in half lengthwise, then into chunks (about an inch).
  4. Mix carrots and garlic cloves (in the skin) in the coconut oil. Mix spices in a small bowl and then toss with carrots. Roast carrots and garlic cloves for 1 hour.
  5. Remove the skin from garlic cloves. Combine cashews and carrots in a food processor and start blending until well blended. The start to pour in olive oil and water while blending until smooth.
Recipe Notes

Makes about 4 cups of dip. Enjoy with fresh veggies, Mary’s crackers or use in wraps for extra veggies!

You can freeze half of this recipe in a glass container for future use.