Carrot Cashew Miso Spread
2 large carrots, peeled and chopped into 1/2 inch pieces
3/4 cup raw cashews
1 cup vegetable stock (or water)
2 tbs light miso paste
White or black sesame seeds (optional)
Place carrots in a pot with the cashews and the vegetable stock.
Turn heat to high and bring to a boil.
Reduce heat to medium and cook till the carrots are cooked through (around 10 minutes).
With a slotted spoon, scoop carrots and cashews into a food processor, reserving 1/4 cup of the cooking liquid in a separate bowl.
Add the miso to the reserved cooking liquid and stir till dissolved.
Add this to the carrots and cashews and process till smooth.
When ready to serve, sprinkle with white or black sesame seeds (optional).
You can add some lemon juice or lemon zest to the spread if you like a note of citrus.
This spread can be made in advance and stored in an airtight container in the refrigerator for up to 4 days