Carrot Cashew Miso Spread

Carrot Cashew Miso Spread


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Terry Walters, a proponent of the Clean Food movement, shares a delcious appetizer with us. "Every weekend at the farm, my friend Kathy sells her incredible sourdough breads and they are impossible to resist. I created this recipe especially to go with her delicious rustica bread . . . after all, a girl can eat only so many loaves of bread dipped in extra virgin olive oil! As it turns out, I like this spread every bit as much on crackers, on a piece of toasted rice bread, or in a tofu and sprout sandwich."

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Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

1 1/2 C.


  • 2 large carrots
  • 3⁄4 C. raw cashews
  • 1 C. vegetable stock
  • 2 Tbs. light miso
  • sesame seeds, toasted

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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 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.

For more on Terry and her books, please visit her website

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