Carrot and Cashew Nut Spread

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 1
  • Makes 1 ½ cups (375 ml)
Perfect on crackers or as a dip with crudités, our creamy vegan spread has the benefit of being worry-free in the summer heat: Since it’s made entirely out of veggies and nuts, it can stand the sun all day and still taste great.



  1. In a small non-stick skillet over medium-high heat, brown the carrots, garlic and spices in the oil. Add ½ cup (125 ml) of the water and continue cooking over medium heat for 5 minutes or until the carrots are tender and the liquid has evaporated. Season with salt and pepper. Let cool.
  2. In a food processor, chop the cashews. Add the tahini, lemon juice, carrot mixture and remaining water (¼ cup/60 ml). Purée until smooth. Add more water, if needed. Adjust the seasoning.
  3. Serve with raw vegetables or crackers.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.