Roasted Carrot Dip
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A Note from Feedfeed
Once you've tried this roasted carrot dip, it will become your favorite go-to dip. It's creamy, sweet from the carrots and spicy from the ground spices. Serve this dip with crispy celery sticks, or your favorite cracker. It's a great vegan appetizer to enjoy game days or movie nights.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
- Recipe Card
Recipe Card
ingredients
- 3/4 cups raw cashews
- 2 1/2 cups carrots, chopped into 1 inch pieces
- 3 garlic cloves, skin on
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 lemon, juiced
- Sea salt & black pepper, to taste
Method
Step 1
Preheat oven to 400 F. In a small bowl, cover the cashews with hot water and let them soak.
Step 2
Arrange the chopped carrots and garlic on a lined parchment paper. Drizzle with half the oil, sprinkle with spices, and roast for 25-30 minutes until carrots and garlic are golden brown and soft. Let them cool.
Step 3
Drain the soaked cashews and peel the garlic. Add them along with the roasted carrots and remaining olive oil to a high-powered blender or food processor. Blend until smooth.
Step 4
Top with parsley or cilantro, sesame and hemp seeds, and enjoy!