Curried Carrot Dip

1½  cups grated carrot
1 cup pre-soaked cashew nuts (or sunflower seeds) (soak over night in water then drain)
¼ cup coconut cream
1 tsp Thai red curry paste
1 T tamarind pulp or  juice of 1 lemon
½ tsp sea salt

Combine all ingredients in a food processor or blender.  Process until well combined.

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