Vegan Carrot Dip
This vegan carrot dip with chilis is such a tasty dip that could not be easier to make! It's great to serve as an appetizer at parties with chips, crackers or raw veggies.
Servings: 16
Calories: 111kcal
Equipment
Ingredients
- 1 1/2 cups chopped carrots
- 1 cup raw cashews
- 1/3 cup chopped onion (you can use any type of onion you prefer)
- 1/4 cup olive oil
- 1/4 cup garlic infused olive oil
- 1/4 cup fresh lemon juice
- 1 1cm x 1cm piece of fresh ginger (peeled and chopped)
- 1/2 teaspoon crushed chili peppers
- 1/2 teaspoon sea salt (or more to taste)
Instructions
- Place all the ingredients into your food processor.
- Process until smooth.
- Serve and enjoy!
Notes
- If you don't have garlic infused olive oil substitute regular olive oil and 1 clove of garlic.
- You can store this dip in the fridge for up to a week. Note that it will become more firm in the fridge so you may want to add a bit more olive oil and process it again in the food processor.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 111kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 83mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2044IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg