Carrot and Cashew Spread

Directions

1. Add the basil and garlic infused oil, diced carrots and turmeric in a pan and stir until carrots are browned.
2. Add 1/2 a cup of water to pan and let it sit until carrots are cooked and the water has evaporated.
3. Blend cashews until creamy.
4. After letting the carrot mixture cool down, transfer it into the food processor and blend in with cashews, while adding tahini, lemon juice and the remaining water.
5. Adjust with water and spices to your taste.
6. Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.