Carrot & Cashew Dip

Carrot Cashew Dip

I love this carrot and cashew dip. It is lovely and sweet and great served with salad and bread. It can be served warm or cold.

Ingredients:

4 large carrots

1 1/4 cups raw unsalted cashews

2 cups vegetable broth

3 tablespoons miso

1/4 tsp turmeric

1/4 tsp cayenne pepper

Roasted white or black sesame seeds, for garnish

Method:

Peel and chop the carrots roughly into 1 cm pieces.

Place in a saucepan with the cashews and broth.

Bring to a boil then reduce the heat to medium and cook until the carrots are tender. This will take around ten minutes.

Remove from the heat. Reserve 1/4 cup of the cooking liquid and let it cool slightly before whisking the miso into it until dissolved.

Transfer the cooked carrots and cashews into a food processor or blender; puree.

Add the miso mixture and pulse to form a smooth spread or until you reach your desired consistency. I like this dip fairly smooth.

Transfer into a serving bowl, and garnish with sesame seeds.

You can place any dip you don't use into an airtight container and refrigerate for up to 4 days.

Additional Notes:

Change the spice levels to suit you or leave it out completely.

Serve chilled or alternatively warm with toasted bread.

Equipment Used:

Saucepan

Serving Bowl

Food processor

Family Lunch: Carrot and Cashew Dip, Tomato and Basil in Balsamic Vinegar, Tuna Mayonnaise, Salad, Gluten Free Flat Bread and Crackers.