Roasted Carrot Cashew Dip, Healthy, Easy perfect for kids and fussy eaters,

Roasted Carrot Cashew Dip




Yield 10 servngs



  1. Peel and roughly chop the carrots
  2. Toss the carrots in a bowl with the spices and 1 Tbsp oil
  3. Tip the carrots into a roasting pan, roast for 20 mins or until tender at 200 degrees celsius (400 Fahrenheit)
  4. Whilst the carrots boil the jug, perhaps make a cup of tea
  5. Let the boiled water cool for a minute or so, then pour over your cashews, leave them to soak for 15mins
  6. Drain your Cashews
  7. Remove tender roasted carrots from the oven and let them cool
  8. Add carrots, cashews and soy sauce to the food processor, blitz, be patient it may take 5 mins or so, keep blitzing until you have a dip like consistency
  9. If the mixture seems dry add more olive oil
  10. Taste, season with extra soy sauce or salt


For this recipe to be wheat free and or/gluten free, you will need to use Tamari, not soy sauce

Courses Snack

Recipe by My Kids Lick The Bowl at