I found this recipe in one of my cook books and have been wanting to make it for awhile now. I thought it would be a great alternative to hummus. I have been putting it on gluten free crackers, but I could see it on tortilla chips or bread!
Carrot Cashew Miso Spread
Courtesy: Clean Start
2 Large Carrots
3/4 Cup raw cashews
1 Cup vegetable stock
2 Tablespoons light miso
Toasted ivory and/or black sesame seeds
Peel carrots and discard dry ends. Chop into 1/2-inch pieces and place in pot with cashews and stock. Turn heat to high and bring to boil. Reduce heat to medium and cook until carrots are cooked through (about 10 minutes).
Remove from heat and, using a slotted spoon, scoop carrots and cashews into food processor. In separate bowl, measure out 1/4 cup of cooking liquid and dissolve miso in it. Add to bowl with carrots and process until smooth. Serve topped with sesame seeds, or refrigerate in airtight container for up to 4 days.