This is a great versatile dip to help get in your 5 to 7 servings of vegetables and fruits in a day. It works well as a healthy snack, topping, or spread. It is great for parties too!

I have experimented making this dip with a mixture of either all raw or cooked cabbage, carrots, or beets. I have also used the pulp from juicing these vegetables blended with pulp from celery and apples and the dip turns out great, needing just a bit more water.

This recipe was adapted from https://blog.mountainroseherbs.com/vegan-carrot-cashew-dip

Need food processor or high powered blender. Makes about 2 ½ to 3 cups

Ingredients:

-3 organic Carrots chopped (about 1.5 cups). I shred carrots in food processor with shredding blade first. Can steam or boil carrots to help digestion and mash instead of shredding.

-1 cup organic cashews (*see below)

-Handful fresh organic cilantro or Italian parsley coarsely chopped with stems removed (about ½ cup loosely packed)

-2 minced cloves of organic garlic (equals 1 Tbsp. of garlic powder or granules) OR 1 inch grated organic ginger root (equals about ¼ tsp. ground ginger)

-2 Tbsp. to taste of liquid coconut aminos or ½ tsp. of sea salt and 2 Tbsp. of apple cider vinegar for gluten free/Paleo/GAPS/Whole 30 diets. Can use 1-2 Tbsp. of soy sauce if not following diets.

-1 Tbsp. organic olive oil or avocado oil

-¼ to ½ cup filtered water

-Optional for topping: sesame seeds or pumpkin seeds

Directions:

1. *Soak cashews in water for 2-4 hours to soften for better mixing and digestion. Rinse well before using.

2. Add carrots, cashews, cilantro or parsley, and garlic or ginger to food processor. Blend until almost smooth. Scrape down sides as needed to better mix.

3. Gradually drizzle in liquid aminos (or salt and vinegar or soy sauce) and olive/avocado oil to the processor until pâté-like consistency.

4. Slowly add water to the processor until it reaches preferred consistency, similar to hummus. Scrape down sides as needed to better blend.

5. Transfer to a serving dish, top with sesame or pumpkin seeds.

6. Enjoy with crackers, pita chips, or vegetables like celery or peppers for dipping. Spread on toast or use as a topping on grains like brown rice, oatmeal, and quinoa.

**Be sure to refrigerate it if you are not eating it right away and enjoy it within a week. Can be frozen up to 2 weeks and defrosted however the dip consistency may change.

Did you add in or change anything? Please comment below what you think and pass along to a friend.