Carrot Cashew Turmeric Ginger Dip

Ingredients:

  • 1 cup carrots, peeled and roughly chopped
  • ½ cup cashews, soaked overnight
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • 1½ teaspoons Tadin ground ginger
  • 1 teaspoon Tadin ground turmeric 
  • ½ teaspoon Tadin whole coriander
  • 1 teaspoon salt
  • 1/2 teaspoon honey
  • 5 tablespoons water 

Instructions:

  1. Soak the cashews overnight to soften. Drain the water from the cashews, discard, and add softened cashews to a food processor or blender.
  2. Using a mortar and pestle or spice grinder, grind the whole coriander and add to the blender or food processor.
  3. Add the carrots, apple cider vinegar, olive oil, ground ginger, ground turmeric, salt, water and honey. Blend until completely smooth – which will take some time. Add more water, a tablespoon at a time, if you would like it to be thinner. Taste and adjust with more salt or more honey (depending on if you want it slightly sweet or salty).
  4. Pour into an airtight container and refrigerate to chill and allow flavors to come together.
  5. Store in an airtight container in the fridge for up to 4 days. Note that the dip will become thicker in consistency as it chills.
  6. Whisk it gently to loosen it before serving as a dip with fresh vegetables, or whisk in water to thin it as a dressing.