Serve this spread with crackers, pita bread, or crudités.

Ingredients:
4 cups chopped carrots
5 cups water
1 tablespoon sea salt
½ cup unsalted cashews

Directions:
1. In a large saucepan, combine the carrots and water and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes or until very soft. Drain and reserve the cooking water. Let the carrots cool.
2. In a blender or food processor, blend together the cooled carrots and cashews (check the consistency and add up to ½ cup of the cooking water, if a lighter consistency is desired).

Makes about 2 cups