Carrot Cashew Butter

Spring makes me think of carrots, although they’re not a spring vegetable per se. It is one of the few vegetables I can currently get organic and fresh. I could probably write odes to organic carrots, their sweetness, crunchiness, and the orange stain they leave on your hands. I’ve loved raw carrots since I was really small. I remember raw carrot juice was a treat for me, and motivation to be good.

carrot cashew butter 1

I recently came up with this recipe instantly knowing it will be a keeper. It works as a spread on bread or a dip with veggies. The taste is really special and unique – hopefully nothing like you’ve tasted before. This butter is subtle and relies on the sweetness of the carrots with just a hint of cumin and cardamom.

carrot cashew butter 2

¾ cup cashews (soaked 4 hours)
1 cup (about 3 medium size) cooked organic carrots
1 tsp. salt
½ tsp. cumin (ground)
¼ tsp. cardamom (ground)
1 tsp. coconut cream (or oil)
Some water from cooking the carrots


  1. Cook carrots in filtered water for about 15 min. Do not overcook, the carrots should be soft but not mushy. Pour out the water, but save some (up to a cup).
  2. Combine all ingredients and blend. Add the water from cooking the carrots as needed. Store sealed in the fridge. I put mine in a jar.

Yield: about 1½ cups


One thought on “Carrot Cashew Butter

  1. Pingback: Still looking for ideas for Mother’s Day brunch? | Broccoli Addict

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