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Vegan Carrot Cashew Dip

Vegan Carrot Cashew Dip in bowl with sesame seeds and cilantro sprinkled on top

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:

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.

Crackers and spoon of sesame seeds and cilantro leaves on counter next to bowl of carrot veggie dip

 

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:

 

Want to make other delicious condiments at home? 

Try this homemade vinaigrette recipe!

 

Hand reaching for dip with cracker in blue bowl

Topics: Culinary, Recipes

Alyssa

Written by Alyssa on November 15, 2017

Alyssa Bascue, Director of Sustainability, is a trusted professional in her field with a passion for employee engagement and reducing environmental impacts of business operations, including emissions, energy, waste, and water. Growing up in an income-sharing, egalitarian community in the Blue Ridge Mountains of Virginia, she’s a farm girl at heart. She received her bachelor's degree in Environmental Sociology, which helps to support Mountain Rose Herbs' mission of supporting organic agriculture and embodying socially conscious business practices. Alyssa completed a nine-week Master Recycler training and is well-known in town as an Employee Transportation Coordinator. She currently volunteers with Friends of Trees, Provender Alliance, Sustainable Food Trade Association, and the Willamette Valley Sustainable Foods Alliance. And she is an active member of the International Society for Sustainability Professionals. In her free time, she enjoys gardening, reading, cooking spicy foods, hiking and camping with her husband and brindle pup.