A purée that can be used as a sauce or a dip, or just to eat by the spoonful. You can use raw or roasted nuts or seeds here. Many raw recipes call for soaking nuts and seeds before using, to purge them of toxins and to increase digestibility. Soak by all means if that is part of your food philosophy; this tastes good with raw, unsoaked nuts or seeds as well. Try adding a spice or two or a spice mixture.
1 – 3 cloves garlic, coarsely chopped
1 green onion, coarsely chopped or 1/4 c coarsely chopped onion
1 1/2 c (peeled) chopped carrots
1 c raw or roasted, soaked or unsoaked cashews, almonds, sunflower seeds, or pumpkin seeds
4 T vegetable oil
2 T or so chopped fresh herb and/or 1 t spice
salt and pepper, to taste
water, for thinning, if necessary
1. In a food processor, combine the garlic, green onion, and carrots. Whizz until very finely chopped.
2. Add cashews, oil, herb, spice(s) if using, salt, and pepper. Whizz until creamy. You may need to scrape down the sides of the processor bowl a few times. Add water by the tablespoon to thin if the mixture seems too thick. Taste and adjust seasonings, if you like.
3. Transfer to a container and serve, or refrigerate until ready to serve.