I saw this carrot cashew recipe on the Whole Foods website that I wanted to try. But I’ll be honest… I’m lazy and didn’t want to have to boil carrots and all that jazz. So I came up with a raw version…. That is until I realized I had no raw cashews only roasted ones… But I think both would work great.
And the best part about this dip is that it was approved by my 15 year old son who usually hates my vegan concoctions. He even insisted I put it on the blog.
Carrot Cashew Dip
15 dried apricots
1 8.5 oz can roasted (or raw) cashews with sea salt
1 large carrot or 2 to 3 smaller ones
1/2 C water
Place all in a high powered blender like a Vitamix and start on low and move to high. If you are using a Vitamix, use the plunger to push all the ingredients down into the blades. Blend until its nice and smooth.
I’m sure you could also process this dip in a food processor and get the same results.
Serve with crackers, wheat thins, or fruit like apples.