Carrot Cashew Spread
Ingredients 
- 3 carrots, chopped
- 1 cup raw cashew pieces, divided
- 15 dried apricots, quartered (about 1/2 cup)
Directions 
Put carrots in a small pot and cover with 2 inches of water. Bring to a boil, reduce heat to medium low, cover and simmer until tender, about 10 minutes. Add 3/4 cup of 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 puree until smooth. Chill for at least one hour, and garnish with the rest of the cashew pieces.
- Ingredients3
- Servings8
- Calories119
Nutrients Per Serving 
- Calories: 119
- Fat: 8 g
- Protein: 3 g
- Carbohydrate: 11 g
- Fiber: 1 g
- Sodium: 5 g
- Potassium: 165 mg
- Phosphorus: 90 mg