Carrot Miso Spread
From: 
 
A great spread for sandwiches, pita's or as a dip for veggies & crackers & pita chips.
Ingredients
  • 2 large carrots
  • ¾ cup raw cashews
  • 1 cup vegetable or chicken stock
  • 1-2 TB light miso (I use white miso or "Shiro" miso, the Amano brand)
  • Toasted ivory and/or black sesame seeds (optional)
Method
  1. Peal the carrots and rough chop into ½ inch pieces
  2. Put both the carrots and cashews in a small pot with the stock.
  3. Bring to a boil on high heat and then reduce to medium and cook until the carrots are easy to pierce with a fork.
  4. Remove from heat and scoop out the carrots & cashews with a slotted spoon and place in a food processor.
  5. Measure out ¼ cup of the remaining stock liquid from the pot and mix this with the 2 TB of miso until dissolved.
  6. Add this mixture to the processor along with the carrots & cashews and process until smooth. (Could also do in a high powered blender).
  7. Serve warm topped with the sesame seeds or Store in an airtight container in the fridge for up to 4 days or 5 days. (That is if it lasts that long).
  8. Makes about 1,1/2 cups
Recipe by Nutritarian Kids In The Making at http://nutritariankids.com/carrot-miso-spread/