Clean and peel carrots, removing ends. Cut into large chunks and put into a medium pot with stock (or water, if using water add a generous pinch of salt) and cashews. Bring to a boil over high heat, then reduce heat to medium and simmer until carrots are tender (about 10 minutes).
Remove from the heat and using a slotted spoon remove carrots and cashews and add to the bowl of a food processor along with miso (or tahini and soy sauce). With the food processor's motor running drizzle in about ¼ cup of the carrot cooking liquid. Continue to puree until the spread is relatively smooth. Add a bit more cooking liquid if necessary. Taste for seasoning. Serve warm or room temperature.
This spread will keep for about 4 days in an airtight container in the refrigerator.Serve as a dip for crackers, pita bread or veggie sticks.