Sweet and Creamy Carrot Cashew Dip
Prep Time
10 minutes
Prep Notes
So easy to make (only 4 ingredients) and so tasty! Miso is a fermented soybean paste that can be found in the Asian food section of your grocery store or Asian Market. The strength of the miso will vary on type (white is milder than brown) or brand, so you may want to add more than the 1 teaspoon suggested in the recipe. Or you might try adding an additional teaspoon of Tamari sauce.
Cooking Time
10 minutes
Yields
3 cups
Ingredients
2 cups carrots
1 cup unsalted cashew nuts
1 tsp miso paste (or more to taste, see note above)
water
Optional spices: 1/2 tsp sumac, oregano, cinnamon, or paprika, or your favorite spice blend
Directions
- Peel and cut carrots into 1-inch pieces.
- Place carrots and cashews in a pot with enough water to just cover.
- Bring pot to a boil, reduce heat and allow to simmer until carrots are cooked (about 10 minutes.) Drain the carrots and cashews reserving cooking liquid.
- Place in blender or food processor and process until the carrots and cashews are smooth. If needed for consistency, add 1 tbsp of the cooking water and continue to process until smooth.
- In a separate bowl mix miso and 1 tbsp of cooking water and stir.
- Let the carrot and cashew mixture cool, then add miso and water mixture and pulse again in the food processor.
Notes
Use tamari or liquid aminos (without added water) in place of miso if you wish.
Credit
Adapted from MaryEllenZung
http://maryellenzung.liveeditaurora.com/apps/recipe/details/id/Carrot-and-Cashew-Dip
