All you need is love — and one amazing veggie dip to make raw plants taste like magic. If you want to eat a more plant-based diet, the key is a veggie dip just like this one. We love raw and roasted vegetables – and some summer produce is good enough to eat plain like candy – but most of them need a good dressing.
Celeb raw food chef, Mikaela Reuben, is a pro at teasing bold flavor out of totally natural ingredients. Her clients look to her for solutions just like this one, that make nutrient-dense diets every bit as luxe as a more traditional private chef’s cooking. This dip is one of our favorites. Protein-packed and inflammation-blasting, pair it with the veggies of your choice.
Carrot Curry Cashew Dip
Makes 1 1/3 cup
Ingredients:
1 cup cashews, soaked overnight
1/3 cup carrot, roasted, peeled and chopped
1 ½ tsp ginger, finely grated
2 ½ tsp tamari
2 tsp apple cider vinegar
1/3 cup + 2 tsp olive oil
½ tsp onion powder
1 Tbsp nutritional yeast
1/8 tsp smoked paprika
1 tsp curry powder
¼ tsp sea salt
Directions:
Pre-heat your oven to 350 degrees F.
Chop off the top and the ends of the carrots and gently rinse with water, removing any dirt. Roughly chop the carrot into big pieces to roast.
Place a piece of parchment paper on a baking sheet and spread out carrot pieces, gently drizzle olive oil over and sprinkle with sea salt. Allow to roast for 25-30 minutes (depending on how large your pieces are). The carrots will be finished when a fork can go through the middle with ease. Set aside and allow to fully cool.
Ensure the cashews have been soaked overnight, drain and rinse. Once the carrots are cooled, chop into bite-size pieces.
Place all ingredients together in a high-speed food processor and blend on high, stopping to scrape down the sides as needed. Taste to adjust seasoning.
Store in the fridge for up to 5 days.
Serve with cucumber curls or vegetables!
