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Roasted Carrot Dip


Roasted Carrot Dip

Vegan Roasted Carrot Dip.

© 2009 Ashley Skabar, licensed to About.com, Inc.

This roasted carrot dip is always a favorite at parties and get-togethers, regardless of the diets present. Feel free to add whatever fresh herbs you have on hand or to substitute part of the cashews for walnuts, macadamia nuts, or almonds.

Serves 6 as an appetizer

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1-8 ounce bag peeled baby carrots
  • 1/4 cup finely chopped yellow onion
  • 4 large cloves garlic, roughly chopped
  • 3 T. finely chopped fresh parsley
  • 1 t. Herbes de Provence
  • 2 T. olive oil
  • 1/4 cup lemon juice
  • 1 cup finely ground cashews
  • 1/4 cup nutritional yeast
  • 1/3 cup dairy-free sour cream, such as Tofutti
  • 1 1/2 t. salt, plus more to taste
  • Black pepper, to taste


1. Preheat the oven to 450. Arrange the carrots, onions, and garlic in a casserole dish. Toss with the parsley, Herbes de Provence, olive oil and lemon juice until coated. Cover with foil and roast for about 20 minutes, or until crisp-tender. Place the vegetables in a blender with the liquid from the dish and process with the finely ground cashews, nutritional yeast, dairy-free sour cream, salt and black pepper. Process until smooth but slightly chunky. Add salt and pepper to taste. Let the dip cool to room temperature, then refrigerate for at least 1 hour. Serve cold or at room temperature with dairy-free crackers or bread.

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