Endive with Carrots and Cashew Cream

Ingredients

1 cup
raw cashews
6
sundried tomatoes (in oil or dried and reconstituted)
1 clove
garlic
2 tablespoons
lemon juice (or to taste)
1⁄4 teaspoon
cumin
1⁄4 teaspoon
salt
1
olive oil
1 cup
grated carrots
1⁄4 cup
chopped parsley (for garnish)
2
endives (separated and washed)
2
scallions (minced; optional for garnish)
 
hot sauce (optional for garnish)

Instructions

Soak the cashews for at least two hours in warm water to cover. Discard soaking water. Process until creamy: The cashews plus all remaining ingredients except the carrots, garnish and endive. Use just enough of the soaking water (or oil) from the tomatoes to get a thick consistency, like hummus. Fold in the grated carrots.Spoon out the mixture into endive leaves and garnish with parsley and, if using them, the scallions and a dot of hot sauce.

Dietary Preferences: