Carrot and Cashew Spread
Have the bread and crackers ready for this amazing carrot and cashew combo!
- 2 carrots, cut into small pieces
- 1/2 tsp of ground turmeric
- 1 tbsp of basil and garlic infused olive oil
- ¾ cup water
- ½ cup toasted cashew nuts
- ¼ cup tahini
- 2 tbsp lemon juice
- Other seasoning to taste
- Add the basil and garlic infused oil, diced carrots and turmeric in a pan and stir until carrots are browned.
- Add 1/2 a cup of water to pan and let it sit until carrots are cooked and the water has evaporated.
- Blend cashews until creamy.
- After letting the carrot mixture cool down, transfer it into the food processor and blend in with cashews, while adding tahini, lemon juice and the remaining water.
- Adjust with water and spices to your taste.
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