Cashew And Carrot Fondue Recipe

• 1 lb carrots - (1 1/2 c. puree)
• 12 ounce silken tofu
• 1 1/2 c. grnd roasted unsalted cashews - (10 ounce whole)
• 1/2 c. rice or possibly soy lowfat milk as needed
• 2 tsp salt
• 1/2 tsp freshly-grnd white pepper
• 2 Tbsp. freshly-squeezed lime juice
• 2 Tbsp. canola oil
• 1 lb tempeh cubed
• 1 lb Thai-flavored baked tofu cubed
• 3 quart combo raw and cooked vegetables - (to 4) for dipping (such as bell peppers, celery, radishes, broccoli pcs and sugar snap peas, cut into serving size pcs)
• 2 x loaves crisp bread cubed
• 2 doz crisp bread sticks

Directions