Ingredients
2 c. salted roasted cashews (10 oz.), divided
1 rounded tsp. Madras curry powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (8-oz) package cream cheese, softened
2 medium carrots, finely chopped (1 c.)
2 rounded tbsp mango chutney, large pieces finely chopped
Preparation
Pulse 1 c. cashews in a food processor until finely chopped (do not grind to paste). Transfer to a bowl. Process remaining cup of cashews with curry powder, salt, and pepper until finely ground and beginning to clump. Add cream cheese and puree until smooth. Add to chopped nuts, add remaining ingredients and stir to combine. Adjust seasonings.
