Vegan Carrot Cashew Dip

I discovered this recipe from an herbalist friend in North Carolina. It’s the perfect healthy (and tasty) addition to a snack table. This recipe makes about 2 cups of delicious garlicy goodness. Serve with crackers, veggies, pita, or use as a spread on sandwiches and wraps!

Vegan Carrot Cashew Dip Recipe

Ingredients:

• 3 chopped organic carrots (about 1.5 cups)
• 1 cup organic cashews (soaked overnight)
• handful of fresh organic cilantro (about 1 cup loosely packed)
• ¼ cup water
• 2 cloves of organic garlic or 1 Tbsp of organic garlic powder or granules
• 1 Tbsp liquid aminos or soy sauce
• 1 Tbsp organic olive oil or organic sesame oil
• 1 Tbsp organic sesame seeds

Directions:

1. Soak cashews in water for at least 3 hours but preferably overnight.
2. Add carrots, cashews, and garlic to a food processor. Blend until almost smooth.
3. Add liquid aminos/soy sauce, olive oil, and cilantro to processor until pâté-like consistency.
4. Slowly add water to processor until it reaches preferred consistency.
5. Transfer to serving dish, top with sesame seeds, and enjoy!

Be sure to refrigerate if you’re not eating it right away and enjoy within a week.

Be Creative With Flavor! 

Looking to add a variety of flavors to this dip? Try one of these additions in place of or along with the cilantro:

• 1 Tbsp organic all purpose seasoning
• 1 Tbsp organic curry powder
• 1 Tbsp organic mesquite seasoning
• 1 Tbsp organic west indies rub

Want to make other delicious condiments at home?

You may also enjoy:

• Vegan Tom Kha Soup
• Vegan Pho Recipe with Mushrooms
• Vegan Spaghetti Squash Bowls