Doesn't-Even-Taste-Like-Carrot Spread

This post is dedicated to my friend Tonya.

Here we are this past weekend getting our corn maze on!

Tonya and I have became friends because she became the girlfriend of a dear friend of mine. (How many times can  you use the word friend in a sentence?) We quickly discovered that we have many things in common: loving Jesus, loving jewelry, and loving food. We both also happen to own Vitamix blenders; which are pretty life changing. This post is dedicated to Tonya, because it is a recipe I discovered in my Vitamix Whole Foods cookbook. I needed a dip because I was hosting a jewelry party that needed great snacks. Tonya was the first to taste this and thought it was fantastic (another reason I'd like to have more of her in my life). The consensus was that it didn't even taste like carrot, but was reminiscent of pumpkin.

Since I gave up beans/legumes about a year ago, I have been keeping my eyes peeled for dairy free, bean free dip replacements - and this is a winner. It is easy to make, and you probably already have most or all of the ingredients.

This is the recipe as I made it (I changed a few things). It comes out pretty sweet, so if you want a more savory dip, I would leave out the sweetener (honey). I think it could be great savory - and I will have to try that next time.

I served it with celery and these gluten-free veggie chips. I will never buy those chips again; they were so bland! But the spread is so good, people will eat it on whatever you put next to it.

Carrot Spread 

(serve with crudites, or whatever pita-like chip you'd like)

1 tbsp. canola oil
2 1/2 cups chopped carrots
3/4 cup peeled, chopped onion
3/4 cup chicken or vegetable broth
1/4 cup nondairy milk of choice (I used coconut, you can use regular milk if you eat dairy)
1 tsp. soy sauce
1/2 cup cashews (I used raw)
3/4 tsp. salt
1 1/2 tbsp. honey (The original recipe calls for maple syrup but I only had honey)
1/2 tsp. Chinese five-spice powder (I think you could just use half cinnamon, half nutmeg as a substitution)

1. Saute onion and carrots in oil until is soft.

2. Add broth and simmer until carrots are cooked. Cool slightly.

3. Place carrots, onions and rest of ingredients into the Vitamix container in the order listed and secure lid.

4. Select Variable 1.

5. Turn machine on and guickly increase speed to Variable 10, then to High.

6. Blend for 1 minute, stopping if necessary to scrape down the sides of the container.