Updated: Jul 22
This simple plant-based recipe is perfect for packing in mason jars for conscious consumption on the go and bringing to picnics with veggie lovers and omnivores alike!
Carrots are rich in beta-carotene, a compound converted by the body into vitamin A, which helps keep your eyes.
Cashews are low in sugar and rich in both protein and fiber which help to provide the body with a stable source of energy.
Shallots contain more protein than onions and are rich in micronutrients, which include iron, potassium, and Vitamins A, B, and C.
12 oz raw cashews (soaked)
2.5 cups water
1/4 cup sautéed shallots
1 dash white pepper
2 tbsp coconut oil
1/2 tbsp lemon juice
Soak the raw cashews in a blender basin with water for approximately 20-30 minutes.
Add sauteed shallots, Duxbury Saltworks Sea Salt, white pepper and lemon juice to the blender basin and puree until a smooth consistency is achieved.
2 cups carrot strings
1 tbsp coconut oil
1/2 tsp duxbury saltworks sea salt
Heat a large skillet over medium-high heat, add coconut oil and carrots, sprinkle with Duxbury Saltworks Sea Salt and saute for 3-5 minutes carrots are tender.
To serve, simply layer the cashew creme and carrots in mason jar or serving dish.