Store the dip in an airtight container in the refrigerator for 2 weeks.
You can also use a variation with full-fat canned coconut milk for the non-dairy milk and lime juice in place of the lemon juices. You can also omit the paprika, cumin and garlic powder and add 1 tablespoon (15ml) Thai red curry paste.
Recipe Credit Source: https://www.powerhungry.com/2020/01/healthy-thai-roasted-carrot-dip-vegan-paleo-oil-free/
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