Carrot Cashew Miso Spread

By blum099

EVERY WEEKEND AT THE FARM, my friend Kathy sells her incredible sourdough
breads and they are impossible to resist. I created this recipe especially to go with her
delicious rustica bread . . . after all, a girl can eat only so many loaves of bread dipped
in extra virgin olive oil! As it turns out, I like this spread every bit as much on crackers,
on a piece of toasted rice bread, or in a tofu and sprout sandwic

Ingredients

• 2 large carrots
• 3 ⁄4 cup raw cashews
• 1 cup vegetable stock
• 2 tablespoons light miso
• Toasted ivory and/or black sesame seed

Details

Servings 2

Preparation

Step 1

Peel carrots and discard dry ends. Chop into 1⁄2-inch pieces and place in pot with cashews and stock.
Turn heat to high and bring to boil. Reduce heat to medium and cook until carrots are cooked through
(about 10 minutes). Remove from heat and, using slotted spoon, scoop carrots and cashews into food
processor. In separate bowl, measure out 1⁄4 cup of cooking liquid and dissolve miso in it. Add to bowl
with carrots and process until smooth. Serve topped with sesame seeds, or refrigerate in airtight container
for up to 4 days.