Ingredients
1 cup carrot (cut in discs or small chunks, roughly 4–4 ½ oz)
⅓ cup raw cashews
2 tsp organic apple cider vinegar (+½ tsp as desired, or coconut vinegar)
1 small garlic clove
½ tsp fresh ginger root (+½ tsp as desired, peeled and roughly chopped)
⅛ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground fennel (see Chef's Notes)
¼ tsp salt (+½ tsp as desired, optional)
½ cup water
Directions
1
Using a blender (a high-powered blender will give you the smoothest result), puree all the ingredients (starting with 2 teaspoons of the vinegar and ¼ tsp salt if using) until very smooth.
2
Taste and add extra vinegar if you wish, and season with additional salt if desired.
3
For a thinner dip, add extra water to achieve desired consistency.
4
Makes about 1 ¼ cups.
Chef's Notes
Spices
If you aren’t sure about using fennel, you can skip it and assess the flavor as you go. You can also use more cumin or ginger — or any of the spices — if you really love them!
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
1 cup carrot (cut in discs or small chunks, roughly 4–4 ½ oz)
⅓ cup raw cashews
2 tsp organic apple cider vinegar (+½ tsp as desired, or coconut vinegar)
1 small garlic clove
½ tsp fresh ginger root (+½ tsp as desired, peeled and roughly chopped)
⅛ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground fennel (see Chef's Notes)
¼ tsp salt (+½ tsp as desired, optional)
½ cup water
