Incredibly creamy when puréed, cashews are blended here with sweet local carrots and spicy ginger for a super flavorful dip (which does double duty as a veggie sandwich spread). I pack wild rice crackers and fresh snap peas from the farmers market to go alongside.
½ pound local carrots (about 2 large), peeled and cut into thick chunks
1 (1-inch) piece of ginger, peeled and roughly chopped
½ cup roasted unsalted cashews
3 tablespoons coconut milk, plus more if needed
1 teaspoon turmeric
Sea salt, to taste
1–2 tablespoons lime juice (from 1 lime)
Place the carrots in a small saucepan and cover them with cold water. Add a pinch of salt and bring to a simmer over medium-high heat. Simmer for about 15 minutes, adjusting heat as needed, until the carrots are tender when pierced with a fork. Drain.
Meanwhile, place the ginger, cashews, coconut milk and turmeric in the bowl of a food processor and blend for about 1 minute, scraping down the sides as needed, until smooth. Add the carrots and purée for another 1–2 minutes, until the dip is very smooth. Thin with a drizzle of coconut milk if needed. Transfer to a bowl and add salt and lime juice. Taste and adjust seasoning, and serve at room temperature.
LEIGH BELANGER is the food editor at Culture magazine. Her second book, My Kitchen Chalkboard, about streamlining dinnertime for busy families, will be released this coming fall. She lives in Jamaica Plain.