Five-spice carrot-cashew butter

Time 40 minutes
Yields Serves 10 to 12 (2 cups)
Five-spice carrot-cashew butter

Heat the oil in a 4-quart saucepan. Add the carrots and onions and sweat until the onions are translucent and the vegetables start to soften, about 8 minutes.


Add the water, cover and bring to a boil. Reduce the heat and simmer until the carrots are tender and the liquid has been absorbed, about 12 minutes. Cool.


Place the vegetables in a food processor with the cashews, miso, soy milk, salt, spice mix and maple syrup. Puree until well-blended and completely smooth, about 3 minutes. Cover and refrigerate until ready to serve. Serve with toasted pita wedges.

From Ann Gentry, chef-owner of Real Food Daily. Chinese five-spice mix is a blend of spices available in the spice section of well-stocked markets.

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