Carrot Cashew Spread

Ingredients

  • 3 carrots, chopped
  • 1 cup raw cashew pieces, divided
  • 15 dried apricots, quartered (about 1/2 cup)

Directions

Put carrots in a small pot and cover with 2 inches of water. Bring to a boil, reduce heat to medium low, cover and simmer until tender, about 10 minutes. Add 3/4 cup of cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more; reserve 1/2 cup of the cooking water, and then drain well. Transfer carrot mixture and reserved water to a food processor and puree until smooth. Chill for at least one hour, and garnish with the rest of the cashew pieces.

  • Ingredients3
  • Servings8
  • Calories119

Nutrients Per Serving

  • Calories: 119
  • Fat: 8 g
  • Protein: 3 g
  • Carbohydrate: 11 g
  • Fiber: 1 g
  • Sodium: 5 g
  • Potassium: 165 mg
  • Phosphorus: 90 mg

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