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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: Cooking with Herbs Recipes, All Recipes

Alyssa

Written by Alyssa on November 15, 2017

Alyssa, Sustainability Director, is our leader of all things environmental and sustainable at Mountain Rose Herbs. When she isn’t busy volunteering on local nonprofit boards and organizing fundraising events in Eugene, she can be found working in the garden with her partner, hiking and camping around the great Northwest, and exploring Oregon’s local craft beer and cider scene.