Get your chips and crackers ready! After spending too much money on cashew dips at our local farmer’s market I decided it was time to come up with my own recipe. As much as I like my family to eat their veggies, I couldn’t watch the pricey spreads disappear in under five minutes. After a few tries (most of them edible), the recipe below has become one of my favourite afternoon snacks.
Serve this dip with a platter of crackers and seasonal cup up vegetables. Try snap peas in the spring, cucumbers, peppers and green beans in the summer, and kohlrabi in fall and winter. Sprinkle with sesame seeds or chives before serving to fancy it up.
Spicy Carrot Cashew Dip
Creamy, colouful appetizer or after-school snack
- 2 cups/300 grams of peeled and coarsely chopped carrots
- 1 cup/145 grams of cashews
- 1tsp of grated fresh ginger
- 1tbsp nutritional yeast
- 1 clove of garlic
- ¼ cup of olive oil
- ¼ tsp chili flakes or cayenne pepper
- 1 lemon, zest and juice
- 1 tiny shallot, chopped (approximately 1 tbsp)
- 1 tsp of salt
Soak cashews in 1/2 cup of water for 2-6 hours.
Place carrots in a pot, cover with water, bring to a boil and simmer 10-15 minutes until soft.
Transfer cashews (do not drain), drained carrots and the rest of the ingredients to a blender and mix until smooth.
Refrigerate and enjoy!