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
  • 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


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.

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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.

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