When I was little, one of my favorite salads was carrot salad. Not just any carrot salad, but a certain salad at a certain restaurant. For many years I've been trying to reproduce that same recipe in a dairy-free, soy-free form. At last, I think I've finally found it! So now you get to enjoy it too! What is the secret ingredient? Coconut Milk. Let me know what you think!
If you don't want to make the cream out of cashews, you can use blanched almonds, or replace the cashews and water with coconut milk.
SHRED carrots into a bowl.
ADD pineapple, raisins, and salt and stir. Set aside.
BLEND cashews, lemon juice, sorghum molasses (or honey), salt, onion powder, and water together until a nice cream.
POUR cream into carrots and stir well.
MARINATE 1-2 hours or overnight.
SERVE cold. Tastes better the longer it sits!