Ginger Carrot Parsley Cashew Spread
Great on toast topped with spring onions or severed with pitta bread or veggie sticks as an appetizer. Definitely one of my family’s favorite cashew spread recipes. A must try!
Servings: 1 cup
Calories: 719kcal
Ingredients
- 2 cups carrot roughly chopped
- 1 cup unsalted cashew nuts soaked for at least1 hour
- 1/2 lime/lemon juice only (use less when using lemon)
- 1 tablespoon fresh grated ginger or more to taste
- 2 tablespoon extra-virgin olive oil or tahini
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
- sea salt
- black pepper
- 1/2 cup fresh parsley
Instructions
- Soak cashews for at least 1 hour. Longer soaking times will give you a smoother texture, but 1 hour is fine.
- Place carrots in a food processor and process until there are no more big chunks.
- Add remaining ingredients, except spring onions, and blend until smooth. This will take about 2 to 3 minutes.
Notes
Do not use less than one cup cashews or it will be hard to blend everything into a smooth paste.