字幕表 動画を再生する 英語字幕をプリント This is a popular recipe from a restaurant called Sage in Salt Lake City, Utah. I think they serve it with crostini, but it's delicious on anything. It's sweet and buttery. Peel and thinly slice 1 pound of carrots. If you decide to cut them in chunks, you'll just need to increase your cooking time, but I'm not sure by how much. Add the carrots to a pot, along with just enough water to cover them. Bring it to a boil and boil them for 20 minutes. Once they're done, drain them and add them to a food processor or a blender, along with ¾ cup of macadamia nuts or ¾ cup of raw cashews that you've soaked overnight or boiled for 7 minutes. You're gonna add ½ cup of safflower or canola oil - I used canola oil, 2 tablespoons of maple syrup, ½ tablespoon of vanilla extract and 1 teaspoon of salt. Blend it until it's smooth. This may take awhile, but just let it run until it's perfectly smooth. This is a delightful little dip that you can serve at a party or just eat while you read a book or watch tvs. Thanks for watching Vegan Cooking with Love! If you liked this video, please give it a thumbs up and share it with a friend. And don't forget to subscribe so you get my new videos and check out some of my other ones while you're here. See you next time!