This spread is equally good with whole grain crackers or as a quick breakfast when spread on toasted slices of whole grain bread.
Special Diets:
Method
Put carrots into a small pot and cover by 2 inches with water.
Bring to a boil, reduce heat to medium-low, cover and simmer until tender, about 10 minutes.
Add 3/4 cup cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more; reserve 1/2 cup of the cooking water, and then drain well.
Transfer carrot mixture and reserved water to a food processor and purée until smooth.
Chill for at least 1 hour, then garnish with remaining cashews and serve.
Nutritional Info
Serving Size
1/4 cup
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.