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4
Ingredients
1 jar(s)
Cashew Carrot Dip
- 200 grams carrot, Peeled and roughly chopped
- 1/4 level tsp ground cumin
- 1/4 level tsp ground cinnamon
- 1-3 level tbsp oil, Mild flavour
- 130 grams cashew nuts, Raw unsalted
- 1-2 level tsp soy sauce, Or salt, to taste
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6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 6
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5
Recipe's preparation
- Preheat oven to 200°C and line a small roasting pan with baking paper
- In a bowl, mix carrots, spices and oil to coat.
- Place carrots into roasting pan and in oven to roast for 20min
- Let carrots cool
- Boil jug of water and place cashews into mixing bowl.
- Cover cashews with boiling water and soak for 15min.
- Drain cashews using strainer.
- Add Cashews, Carrots and Soy Sauce to mixing bowl. Cover with lid and measuring cup.
- Blend for 5 sec, speed 9. Scrape down sides of mixing bowl with spatula.
- Repeat blend until desired consistency is reached.
Roasted carrots
Cashews
The Dip
10
Accessories you need
-
Simmering basket
buy now -
Spatula TM31
buy now
11
Tip
To ensure it is gluten free, use gluten free soy sauce or salt.
Recipe adapted from mykidslickthebowl.com
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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