Carrot Cashew Sandwich Spread and Dip GF DF
This spread is super easy and crazy healthy. but tastes rich and creamy.
You can easily adjust the spices to suit any kind of meal.
We ate it on sandwiches with cheddar cheese and homegrown sprouts this week!
1 decent-sized bunch of carrots
1 cup raw cashews
1 toe garlic
1 thumbnail-sized piece of ginger
splash of olive oil
Put the cashews in a medium bowl.
Boil enough water to cover them by about an inch.
Pour boiling water over cashews and let soak for 1-2 hours.
(The next step is to cook the carrots, so depending on how time consuming your cooking method is, start right away or wait until the cashews are done.)
Scrub carrots, remove tops. I don't peel mine because I buy organic (and would encourage you to do the same if possible).
I just steamed the carrots, but you're welcome to roast, boil, whatever, just until they're tender.
About 30 seconds before the carrots are done, throw the toe of garlic in with them to mellow the flavor a little.
While all the cooking and soaking is going on, chop the ginger very finely. Do the garlic once it's done cooking as well.
Once the carrots are cooked and the cashews are soaked and the ginger and garlic is chopped, throw it all in a food processor with some of the cashew soak water, a few pinches of sea salt, and a splash of olive oil.
Process for about a million years or until smooth. Add water as needed to achieve your preferred consistency.