vegan cashew carrot dip with cilantro and lime

summer snacking season

This vegan cashew carrot dip has been my snack of choice all summer long. Its perfect for when it’s too hot to cook and the garden is overflowing with herbs and vegetables. Using fresh garden or farmer’s market carrots will give the best flavor and texture, but grocery store carrots work well too. I love this dip best served with sugar snap peas, but it’s also great on a crudité platter with an assortment of veggies, pitas, and crackers. It also makes a phenomenal spread to use in sandwiches and wraps.

the perfect snack to bring along on all your summer adventures

• this carrot cashew dip is vegan; you can bring it along on a road trip or long hike without worrying about it quickly spoiling
• it’s filling but light so it won’t weigh you down
• cashews means its packed with protein
• cilantro and lime give it a refreshing flavor for summer
• the flavors get better the longer it sits; a great make ahead dip

Print Pin Recipe

vegan cashew carrot dip with cilantro and lime

This vegan dip is a perfect summer snack served with fresh veggies, pitas, or crackers. Its also delicious as a spread on sandwiches.

Servings: 2 cups of dip

Equipment

• high speed blender

Ingredients

• 1 c cashews soaked overnight
• 2 large carrots or 3 small carrots roughly chopped
• 2 cloves of garlic peeled
• 1 c cilantro
• ¼ c water
• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tsp fine sea salt

Instructions

• Soak cashews at least 3 hours but preferably overnight.
• Add all ingredients to a high speed food processor. Blend until mixture is smooth and has a hummus-like consistency. Taste and adjust lime juice, olive oil, and salt to taste.

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