This dip is great for everyday use or if you are entertaining and want to impress! It’s bursting with flavours form the roasted carrots and garlic and aromatic spices.
Carrots are also bursting with antioxidants and phytonutrients with benefits linked to eye health, immunity, colon cancer, and cardiovascular health.
I served this dip with a dash of cilantro and a platter of fresh asparagus, radish, and endives.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
cups
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Ingredients
- 8 carrots or 4 cups chopped
- 1 Tbsp coconut oil melted in the oven
- 4 garlic cloves large, with skin on
- 2 cups cashews soaked for 2-4 hours for best results
- 1/3 cup cold pressed olive oil
- 1/3 cup Filtered Water
- 3/4 tsp coriander
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 1/2 tsp grey or pink sea salt
Ingredients
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Instructions
- Soak cashews for 2-6 hours in filtered water (about 5 cups). The drain and rinse, set aside.
- Preheat oven to 400F. Melt coconut oil in an oven safe dish. (3-4 minutes).
- Meanwhile wash carrots and chop carrots in half lengthwise, then into chunks (about an inch).
- Mix carrots and garlic cloves (in the skin) in the coconut oil. Mix spices in a small bowl and then toss with carrots. Roast carrots and garlic cloves for 1 hour.
- Remove the skin from garlic cloves. Combine cashews and carrots in a food processor and start blending until well blended. The start to pour in olive oil and water while blending until smooth.
Recipe Notes
Makes about 4 cups of dip. Enjoy with fresh veggies, Mary's crackers or use in wraps for extra veggies!
You can freeze half of this recipe in a glass container for future use.
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