Go Back

Roasted Carrot Sriracha Sandwich Spread

Servings 8 (1/4 cup)


  • 1 cup roasted carrots
  • 15.5 oz can white or great northern beans drained and rinsed
  • 1/3 cup cashews
  • 2 garlic cloves
  • 2 Tbsp lemon juice
  • 1 Tbsp sriracha
  • 1/4 tsp salt


  • If you need to roast your carrots, preheat oven to 400 degrees. Toss in a little avocado oil and bake on a sheet for 20 – 30 minutes. Shake a couple times throughout. Or, put in your air fryer at 400 degrees for 10 – 12 minutes.
  • In a food processor, combine all ingredients. Blend.
  • Eat. Store in a sealed container in the refrigerator for 2 weeks.


Athletes: Slather this on your egg sandwiches in the morning to fuel up your morning right. Get your protein, carbs, veggies with a side of flavor!
Healthy Eating: Not only is this delicious as a sandwich spread, but it’s also delicious as a veggie dip. It’s super thick – so a nice change from hummus or ranch that won’t stick to your veggies.
Kids: Put a thin layer on their grilled cheese and look at that! Veggies in their dinner! Watch the amount of sriracha you add if your little one is sensitive to heat.
Other Thoughts
  • Serve this on ANY sandwich, veggies, crackers – you name it. You can put that *hit on everything!
  • This keeps really well in the refrigerator too. Store for 2 – 3 weeks, no problem.
  • You can also freeze up to 6 months.