This amazingly tasty carrot cashew dip is the ultimate plant based spread! It’s creamy, has loads of flavour, healthy fats, fibre and it packs a good dose of veg!
Salads are truly one of the best things to eat. They’re loaded with flavour, textures and a great way to get plenty of goodness in you. However, to make a salad complete, you need a sauce or a cream of some sort. It’s the glue that holds and brings all the textures together. A salad without a sauce/dressing/cream is one sad salad!
Enter this carrot cashew dip! This one is a new favourite in my household! It’s unbelievably creamy, packed with flavour AND it actually provides you with one portion of veg!
This dip is inspired from a salad that I had a few weeks ago from M&S. (anyone from UK reading this probably knows of M&S) But their version was quite different, as the carrot and cashews were raw and mixed together (I think?), but I wanted a more smooth dip so in this recipe the carrots are cooked al dente and the cashews are soaked to yield a more creamy dip!
This carrot cashew dip is completely plant based and contains loads of nutrients that will benefit you
- Vitamin A: Essential for healthy eye sight and for a strong immune system!
- Thiamine: Also known as vitamin B1! Thiamine is a coenzyme in the metaobolism of carbohydrates into energy and also plays a role in nerve signalling and membrane function.
- Magnesium: Essential for over 300 bodily functions in the body! Has a primary role in controlling nerve transmisson, muscle contraction and blood pressure. Also plays a role in glucose metabolism.
- Zinc: Important for wound healing, supports a strong immune system and important for strong nails and hair.
WATCH HOW TO MAKE CARROT CASHEW DIP
This carrot cashew dip is amazing on it’s own to dip veggies in (I love dipping red peppers and cucumbers!), adding to salads or as a spread on bread! If you want a snack on the go, this dip together with some crudités are perfect!
Dreamy Carrot an Cashew Dip
- 60 g cashews
- 220 g carrot (about 3 small carrots)
- 1 tbsp tamari soy (or light soy sauce)
- 0.5 tbsp sesame oil
- 1 glove garlic, minced
- 1 tsp minced ginger
- 0.5 tbsp lime juice
- salt and pepper to taste
- Roughly chop the carrots into evenly sized pieces. Bring a large pan with water to a boil and cook the carrots until they're al dente (or if you have a steamer, steam your carrots until al dente)
- Bring another pan with 2 cups of water to a boil (or use the kettle). Once the water is boiling, leave to cool for a minute. Place the cashew nuts in a heat proof container and pour the hot water over the cashews and leave for 15 minutes. After 15 minutes, pour out the water and cashews into a sieve and rinse with cold water.
- Once the carrots are cooked al dente, remove from the cooker and rinse the carrots under cold water.
- When the carrots and cashews are both cooled, place them in a food processor with the other ingredients and blend until smooth.
- Add a small splash of water (about a tablespoon) of water if the consistency is too thick.
- Taste and add more seasoning if you wish. You can also add more ginger, garlic or any of the other ingredients if you wish to accommodate your taste buds.
- Keep in an airtight container in the refrigerator were the dip will stay fresh up to 3 days!
- Cooking the carrots al dente means that you want them to be soft enough for a fork to pierce the carrots without the carrot falling apart.
- You can soak the cashews overnight if you wish, by simply placing the cashews in a container with water and keep in the fridge overnight. When you're about to use them, just rinse them under cold water and blend.
- Tamari Soy is generally gluten free, but check the label to be sure that it's gluten free if you need it to be GF.
- Light soy sauce also work just as good as tamari soy