Creamy Carrot & Cashew Dip Recipe


  • 3 small or 2 medium carrots
  • ½ cup DFDU cashew cheese
  • 1 tbsp olive oil
  • salt, pepper, paprika
  • handful fresh basil

1. Heat a saucepan with water until boiling
2. Chop carrots into small pieces and place in boiling water until they soften
3. Drain carrots and place in a blender with cashew cheese, olive oil, salt and pepper
4. Blend until smooth. You may need to stop and scrape sides as you go
5. Serve in a dish and top with paprika and basil. Enjoy with corn chips, raw vegetable sticks or as a yummy addition to your salad bowl

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