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Roasted Carrot and Cashew Dip

Make This


  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Grain Free Lightly Salted
  • Nuts and Seeds
  • 1 cup raw cashews
  • Produce
  • 1 lb. carrots, cut into 1-inch chunks
  • 8 whole cloves garlic, peeled
  • 3 tbsp lemon juice
  • 1 tbsp finely chopped chives
  • Oil and Vinegar
  • 2 tbsp olive oil
  • Baking and Seasoning
  • 1 tsp ground cumin
  • 1/2 tsp salt and pepper


  1. Soak cashews in 1/2 cup water overnight in fridge. Preheat oven to 400°F.


  1. Toss together carrots, garlic, olive oil and half of the salt and pepper. Arrange in single layer on baking sheet lined with parchment paper; bake for about 25 minutes or until carrots are golden brown and tender and garlic is roasted. Let cool to room temperature.


  1. In food processor or blender, purée soaked cashews and reserved soaking water, roasted carrots, garlic, lemon juice, cumin and remaining salt and pepper until smooth (if too thick, add a few drops of olive oil for smooth consistency). Transfer to serving bowl; garnish with chives. Serve with crackers.


Tip: Garnish with a drizzle of olive oil, finely chopped fresh parsley, and a sprinkle of toasted sesame seeds or chia seeds if desired.

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