In a medium sauce pan add carrots and shallots and water. Bring to a boil, then lower heat and simmer until carrots are almost tender (about 10-15 minutes). Add the cashews and remaining ingredients excluding salt and pepper. Simmer until carrots are very tender. Let cool and transfer to a blender or food processor. Process until smooth. Serve warm or cold. Add salt and pepper to taste. Dress this dish up with a crostini and a dollop of vegan sour cream. Enjoy!