Roasted cashew butter is sweet and toasty, a very nice ingredient in both sweet baking and savory cooking. This carrot dip I make has just a few ingredients in addition to the nut butter: soy sauce, brown rice vinegar, and water. Our cashew butter has no salt (actually it only has cashews and nothing else) so the soy sauce adds some of that, and goes so very well with the tangy rice vinegar. This dip has an intense flavor that is best served with carrot sticks, but other crudités like cucumber and cauliflower have been tried and approved.
The recipe makes enough for three huge carrots cut into sticks – it might seem like there’s not enough dip, but there is. Since the flavor is pretty intense, I wouldn’t consider this a party food. I think this is best enjoyed as a snack, or maybe a light meal for the rare warm summer days when we don’t feel like staying in the kitchen for more than five minutes. I’ve also made this dip with natural peanut butter and that’s all good, but the cashew magic makes it super delicious.
- 1 and 1/2 tablespoons natural roasted cashew butter
- 1 tablespoon water
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon brown rice vinegar
I just stir everything together with a fork until smooth and serve with a pile of carrot sticks.