Carrot Butter Spread (Vegan) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From my nutritional yeast cookbook, this looks like a yummy spread for toast, baked potatoes, and sandwiches. I imagine other nut butters would probably be good in this too. Those cool yellow carrots would probably make for a nice flavor and color in this! Ingredients:
1 cup chopped carrot (about 2-3 large carrots or just measure out a cup of baby ones) |
1 cup water |
1 tablespoon almond butter |
2 tablespoons nutritional yeast flakes |
1 teaspoon tamari soy sauce (or soy sauce or bragg's) |
1 pinch salt |
Directions:
1. Bring the water to a boil in a saucepan and reduce the heat to medium. Place the carrots in it, loosely cover, and let simmer for 20-25 minutes or until very tender.
2. Drain the carrots and place them with the remaining ingredients in a food processor or chopper with a strong metal blade and process until completely smooth.
3. The butter can be used immediately or stored in the fridge for about a week.
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