Ingredients
Cashew Carrot Dip
- 200 grams carrot, Peeled and roughly chopped
- 1/4 level tsp ground cumin
- 1/4 level tsp ground cinnamon
- 1-3 level tbsp oil, Mild flavour
- 130 grams cashew nuts, Raw unsalted
- 1-2 level tsp soy sauce, Or salt, to taste
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200°C and line a small roasting pan with baking paper
In a bowl, mix carrots, spices and oil to coat.
Place carrots into roasting pan and in oven to roast for 20min
Let carrots cool
Boil jug of water and place cashews into mixing bowl.
Cover cashews with boiling water and soak for 15min.
Drain cashews using strainer.
Add Cashews, Carrots and Soy Sauce to mixing bowl. Cover with lid and measuring cup.
Blend for 5 sec, speed 9. Scrape down sides of mixing bowl with spatula.
Repeat blend until desired consistency is reached.
Roasted carrots
Cashews
The Dip
Tip
To ensure it is gluten free, use gluten free soy sauce or salt.
Recipe adapted from mykidslickthebowl.com
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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