Creamy Carrot Dip

[mos]

I post this as a main dish because it has been my experience that if you have any Vegans at your potluck, they will probably dip their veggies in this (YUM!) and smear it on their biscuits that I might have brought or the fresh bread that’s available to them.

Creamy Carrot Dip
3 cups water
3 cups vegetable broth
1 large onion, chopped
5 large cloves garlic
1 b bag whole carrots, peeled and cut into 1/2″ pieces
2 tsp dried thyme
1 1/4 cup finely ground cashews
8 oz tub dairy-free cream cheese, such as Tofutti
1/2 cup fresh bread crumbs (from dairy-free bread), plus more if needed
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
Bring the water and broth to a boil in a large sauce pan.

Add the garlic, onions, carrots and thyme, and cook, uncovered, until the carrots are tender, about 10-12 minutes. Remove from heat. Drain the vegetables through a colander, reserving 1/4 cup of the liquid.

Place the vegetables and reserved liquid in a blender or food processor and process until smooth. Add the ground cashews and dairy-free cream cheese and process again until smooth, stopping to scrape down the sides as needed. Add the bread crumbs, salt and pepper, and process again until smooth.

If the mixture needed to be thickened slightly, add more fresh bread crumbs until the desired consistency is reached. Add additional salt and pepper to taste. Transfer to a heatproof bowl and cover with plastic wrap, placing the wrap directly on the surface of the dip to prevent a skin from forming, and refrigerate until chilled, about 1-2 hours.

Serve cold or at room temperature.

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