I always try to make my spreads and dips easy enough to use in a bowl or a sandwich, so I can use what I make all week. I’ll blend up a big batch early in the week or on the weekend, and then use it all week to dip healthy foods in, spread in my sandwich as a main component, or throw into a bowl or pita with a bunch of vegetables and rice. This one is no exception. This chili and carrot centered spread is usable in tons of different ways. This afternoon I was spreading it on crackers, and using it as a baked chip dip. The recipe passed.
It’s oil free of course, and low fat despite the nuts and seeds (thanks, carrots!). I am offering a couple of substitutes below if you want to make it lower fat (so you can eat more!). I have a similar spread that I purchase, and this recipe makes about 4-5 containers worth of this spread. So, this recipe makes about $36 worth of spread, were I to buy it in the store. Not too shabby! No where close to what these ingredients cost, and done in under 10 minutes.
Oil Free Spicy Carrot and Chili Spread
Ingredients
- 8 oz carrots about 2 cups roughly chopped into chunks
- 1/2 jalapeño To taste, seeded or deseeded.
- 1/2 cup cashews Soaked and drained.
- 1/4 cup sunflower seeds
- 4 tbsp lemon juice
- 3 tbsp apple cider vinegar
- 3 tbsp garlic minced
- 3 Tbsp tahini Optional
- 1 tbsp ginger minced
- 1 tsp onion powder
- 1 tsp salt
Instructions
- Add all ingredients to a food processor and blend thoroughly. You can also use a high speed blender, this will adjust the texture to be a bit creamier. I used a food processor for the photos, as I prefer the texture somewhat.
Notes
Super easy to make.
Substitutions and additions
To make this recipe lower fat (or, lower cost), substitute the tahini and/or cashews with white beans.
If you are omitting salt, you may want to add extra lemon juice (to taste). Citrus hits the same flavor spots cognitively (I’ve heard) as salt. I usually do citrus and hot sauce or red pepper flakes to replace salt for a variety of dishes (when applicable), and this seems to work.
You can add a bit of maple syrup if it’s too tangy for you.
If you want it a bit spicier, add some red chili flakes!
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Jocelyn
Thank you for this recipe! I came online looking specifically for a copycat of that spread, and you nailed it. Love it so much!
Jen @ PlantBasedRecipe.com
Oh my goodness, AWESOME! Wasn’t sure if anyone would be familiar with this spread. So glad you like it 🙂
Alex
OMG I’m so happy I found your recipe. Same as your previous comment, I too was searching for a copycat recipe. This is definitely a keeper.
Jen (PlantBasedRecipe.com)
Thanks! Glad you found it!