Spiced Carrot and Cashew Butter
This smooth and fragrant spread takes inspiration from Mediterranean flavors, pairing warm spices with the natural sweetness of carrots. The cashews bring a luscious, buttery mouthfeel that makes this recipe both wholesome and indulgent. Whether used as a dip, a sandwich spread, or a flavorful component in a tasting platter, it’s a versatile addition to any meal.
Ingredients
- 2 tbsp Olive oil Extra virgin preferred for richer flavor
- 0.5 medium Onion Finely chopped
- 2 cloves Garlic Minced
- 3 medium Carrots Peeled and chopped
- 0.5 tsp Ground cumin
- 0.5 tsp Sweet paprika
- 1 pinch Chili flakes Optional, for heat
- 0.5 cup Raw cashews
- 1.5 cups Vegetable stock Low-sodium recommended
- 1 pinch Salt To taste
- 1 pinch Freshly ground black pepper To taste
- 1 tbsp Lemon juice Freshly squeezed
Instructions
- Warm the olive oil in a medium saucepan over medium heat (about 180°C/350°F). When it shimmers, add the finely chopped onion and sauté for 3–4 minutes until translucent.
- Stir in the minced garlic, chopped carrots, ground cumin, sweet paprika, and chili flakes (if using). Cook for another 2–3 minutes, allowing the spices to bloom and become fragrant.
- Pour in the vegetable stock and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 15 minutes, or until the carrots are tender and easily pierced with a fork.
- Add the raw cashews, then simmer for an additional 5 minutes to help soften them.
- Carefully transfer the mixture to a blender or food processor. Blend until smooth. If the mixture is too thick, add a splash of water or extra vegetable stock to reach your desired consistency.
- Season with salt, pepper, and lemon juice. Blend again briefly to incorporate. Adjust the spices or salt to taste.
Notes
- To bring out a richer sweetness, roast the carrots in the oven at 200°C/400°F for 20 minutes before blending.
- For a nut-free version, substitute sunflower seeds or white beans instead of cashews.
- If you prefer a chunkier texture, pulse rather than fully purée, leaving small pieces of carrot and cashew intact.
- Make ahead: You can sauté the onions and carrots and store them in the fridge until ready to finish the dish.
Nutrition
Calories: 185kcalCarbohydrates: 13gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 398mgPotassium: 294mgFiber: 2gSugar: 5gVitamin A: 7965IUVitamin C: 6mgCalcium: 30mgIron: 2mg
Did you give this recipe a whirl?We're all ears to hear about your results!