Roasted Carrot Dip
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


  • 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


  • 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!