I first envisioned this dish on a train from Venice to Trieste. Something about the Adriatic to my right and the lush hillside to my left had me dreaming of carrots. Hey, I’ll take inspiration where I can find it. This vegan and gluten free carrot cream uses cashews to provide some extra protein and fat - when soaked and blended, these nuts become irresistibly smooth and creamy. With pomegranate molasses for a little sweet and sour and harissa-inspired spices for kick, this cashew carrot cream ticks all the boxes.

In the dish pictured, I paired it with roasted carrots that were tossed in extra virgin olive oil and sherry vinegar, fresh herbs, shaved radish and pickled peppers. In the original Italian-dreamt incarnation, it was the base for roasted carrots, pickled fiddlehead ferns, fried black lentils and sunflower sprouts. Yesterday I used it with seared zucchini, scallops, and black quinoa. Today, I’ll pair it with braised chicken thighs, white beans, massaged kale, scallions, and candied cashews. Or, if time escapes me, I’ll just dip some chips into it. Okay, maybe I’ll eat it straight from the jar. Having tried all of these versions, I know I can’t go wrong. Enjoy!

Harissa Spiced Cashew Carrot Cream

The ingredients used in this carrot cream are often combined to create harissa paste, a Tunisian condiment made of dried red chilis, garlic, citrus, and spices. If you happen to have this paste on hand, feel free to cheat and blend a tablespoon of it up with the carrots and cashews and call it a day. Just be sure to taste and adjust to finish - too little salt and acid and it will fall flat and feel heavy. If you can’t find pomegranate molasses, add a little extra vinegar and a pinch of sugar or smallest dash of maple syrup.

Yield: 2 cups
Prep time: 5 minutes
Cook time: 15 minutes

1 1/2 cups rough chopped carrots (about 2 large or 1/2 pound)
1/4 cup raw cashews
1 dried New Mexico chili, stem and seeds removed
1/2 teaspoon caraway seeds
3/4 teaspoon ground cumin
1/4 teaspoon black cumin seed (optional)
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 1/2 teaspoons kosher salt
3/4 teaspoon pomegranate molasses
1/4 teaspoon red wine vinegar

In a medium sized stock pot, add carrots, cashews, and dried chili and add water to cover. Bring to a boil, then cover and simmer until carrots are easily pierced with a fork, about 10 minutes.

Put the carrots, cashews, dried chili, spices, and 3/4 cup of the soaking liquid into a blender or food processor (if you need to add more liquid to make your blender work properly, add a tablespoon of soaking liquid at a time until the mixture catches the blades). Blend until smooth and add the pomegranate molasses and red wine vinegar. Taste and adjust for salt and acid. Serve at room temperature or store in the fridge for up to a week.

For the finished dish, serve with:

Roasted carrots
Fresh herbs (dill, parsley, mint)
Shaved radish
Pickled peppers
A drizzle of pomegranate molasses