Carrot Cashew Spread 2.500

Deb Lindsey/For the Washington Post, Dishware from Crate and Barrel

Smackdown V Feb 2, 2011

The sweetness of carrots, crunch of roasted sesame seeds and a secret ingredient — miso — make this a healthful spread with well-balanced flavor.

Serve on seeded crackers or use as a condiment on vegetarian sandwiches.

Make Ahead: The spread can be refrigerated in an airtight container for up to 4 days.


Servings: 2.5 cups
Ingredients
  • 4 large carrots
  • 1 1/4 cups raw unsalted cashews
  • 2 cups no-salt-added vegetable broth, such as Kitchen Basics
  • 3 to 4 tablespoons light miso (available at organic markets)
  • Roasted white or black sesame seeds, for garnish

Directions

Peel and trim the carrots, then chop them into 1/2-inch pieces. Place in a medium saucepan along with the cashews and broth. Bring to a boil over high heat, then reduce the heat to medium and cook for about 10 minutes or until the carrots are tender. Remove from the heat. Reserve 1/4 cup of the cooking liquid and whisk the miso into it until dissolved.

Use a slotted spoon to transfer the cooked carrots and cashews to a food processor or blender; puree until fairly smooth. Add the miso mixture and pulse to form a smooth spread.

Transfer to a serving bowl and garnish with the sesame seeds, or transfer to an airtight container and refrigerate for up to 4 days.

Rate it

Recipe Source

Adapted from "Clean Start: Inspiring You to Eat Clean and Live Well," by Terry Walters (Sterling Epicure, 2010).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.