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Gingered Carrot and Cashew Dip
large carrots, cut into 1-inch coins
cloves garlic, peeled
1-inch piece fresh ginger, peeled and chopped
cup raw cashews
Salt and freshly ground black pepper to taste
Put carrots, garlic cloves and ginger into a medium saucepan and cover with water by 1/4-inch.
Bring to a boil over high heat, reduce heat and simmer until carrots are soft and water is nearly gone.
Turn the carrots, garlic, ginger and 2 tablespoons of the cooking water into a blender or food processor fitted with a steel blade. Add the cashews and process until smooth. Season with salt and pepper to taste.
No nutrition information available for this recipe.
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