Prep- Chop the carrots into 1 inch chunks, dice the onion and mince the garlic. Get your steamer, a small sauce and saute pan out. When the water is boiling then cover and steam carrots for 7-8 minutes until fork tender. Boil 3/4 c water in small sauce pan, saute the onion and garlic until translucent, about 5 minutes. and add to your blender when ready with the cashews and let them soak until the carrots are ready.

Now that all the hot things are done your ready to assemble. Be careful as things are hot! This isn't the time for a flimsy lid - if you don't trust it use a food processor instead. In the blender add the carrots, onion, garlic, yeast flakes, red pepper flakes, paprika, cumin, lemon juice, olive oil and salt.

Hand over top lid with a towel, turn blender onto low and once the blending starts go to high. Blend for at least 1 minute, maybe two. Your looking for a very creamy smooth texture to your dip. If needed add a T of water at a time to thin out and a little more salt if you'd like at the end.