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Carrot & Cashew Dip

29 October, 2015

Root vegetables make great dips and a creative change from a chickpea hummus. Adding miso to your dip not only adds exceptional flavour it brings a range of health benefits too.

I add it to support my digestive system, find out more on the benefits of eating miso here



3 carrots, sliced

1 cup of raw cashew nuts

½ cup of water

¼ organic bouillon cube *

1 tsp of miso paste



Add the carrots, cashews, water and stock to a saucepan, bring to boil, once boiling reduce heat to simmer, cover and steam for 10 minutes.

Remove from the heat and use a hand/stick blender and puree the steamed carrots and cashews.

Add the miso and stir through.

Season with Himalayan rock salt.


Where to find:

* Organic vegetable bouillon cube



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