Spicy chili and carrot vegan spread recipe
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Oil Free Spicy Carrot and Chili Spread

This spread can be used as a spread, dip, or sauce for a bowl. It is excellent with crackers, in a sandwich, in a bowl, or as a dip. This recipe makes about 2 1/2 cups of spread!
Prep Time10 mins
Total Time10 mins
Course: Sauces, Spreads & Condiments
Cuisine: American, Comfort Food, Fusion
Keyword: carrots, jalapenos, spicy food
Servings: 12 Servings
Calories: 82kcal
Author: Jen deHaan


  • 8 oz carrots about 2 cups roughly chopped into chunks
  • 1/2 jalapeƱo 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


  • 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.


Store this spread in an air-tight glass container in the fridge, or freeze anything you don't eat in about 10 days or so.