Carrot Coriander Dip
By: Amie Valpone
Published: Friday, April 22, 2011 - 5:29am

Ingredients




Carrot Coriander Dip
Gluten-Free and Vegan
4 Serves
6 large carrots, shredded
2 tablespoons raw cashews
1/4 cup almond milk
1/4 cup hemp milk
1/2 teaspoon coriander
1/4 cup fresh parsley
1 teaspoon lime juice
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
 teaspoon freshly ground white pepper

Preparation

1 Place all ingredients into a blender; pulse until smooth. 2 Transfer to the stove top, cook on low heat for 4-5 minutes or until thickened. 3 Enjoy atop grilled tofu, eggs, fish or as a dressing on salads.