Carrot and Cashew Spread

Preserves , Vegan


400g carrot

1 tsp cumin

1 tsp coriander

½ cup cashew nuts

Juice of ½ lemon

2 tbsp tahini




Preheat the oven to 180 degrees. Soak the cashew nuts in water for an hour

Peel and cut the carrots and season with salt, pepper, cumin and coriander. Drizzle with olive oil and spread out on a baking tray. Roast until the carrots are tender. Leave to cool. Drain the water off the cashews and blend in a food processor until smooth. Add the cooled carrots, tahini and lemon juice.

Check seasoning and add salt and pepper to taste if needed


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