Carrot Ginger Cashew Spread on Toast

Yummy as a breakfast or lunch toast or can be severed with pita bread or veggie sticks as an appetizer or healthy afternoon snack. A must try if you ask my hubby and me!

Ingredients (makes about 1 cup)

2 cups carrots roughly chopped
1 cup raw unsalted cashew nuts, soaked for at least 1 hour
1/2 lime or lemon juice only (use less if using lemon)
1 tablespoon fresh grated ginger (or more to taste if you like a strong gingery taste)
2 tablespoon extra-virgin olive oil or tahini
1 tablespoon water
1 tablespoon apple cider vinegar
sea salt to taste
black pepper to taste
1/2 cup fresh chopped parsley
1/4 cup spring onion (scallion)
Bread of your choice, or pita bread or veggies sticks to serve

Instructions

1. Soak the raw cashew nuts for at least 1 hour in water. The longer you soak them, the creamier the spread. Overnight is best.
2. First, add carrots in a food processor and process until there are no big chunks left.
3. Add all other ingredients, except spring onions, and process until smooth, spreadable paste. Add more water if needed.
4. Toast bread slices and spread with cashew paste and top with spring onions. Or serve with pita bread or veggie sticks. Delicious either way.

Note

Do not use less than one cup of cashew nuts as you blender will have a hard time to blend everything into a smooth, spreadable paste.

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