Cashew and Carrot Fondue

1lb carrots
12oz silken tofu
1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews
1/2 cup rice or soy milk, as needed
2t salt
1/2t freshly ground white pepper
2T freshly squeezed lime juice
2T canola oil

Peel, slice and crook carrots until soft. Drain, and puree in batches in blender until very smooth.

Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary. Add salt, pepper and remaining rice milk, and process again. Add lime juice and mix well. Set aside.

Transfer to a fondue or crock pot to keep warm, add more milk, if needed.

Dipping suggestions:
Sauteed, cubed tempeh
Sauteed, cubed, flavored tofu
Roasted vegetables (we especially love brussels sprouts!)
Raw vegetables
Cubed, hearty bread

Adapted from a recipe in Vegetarian Times