CARROT BUTTER SPREAD (VEGAN)
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!
Provided by the80srule
Categories Vegetable
Time 25m
Yield 2/3 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- The butter can be used immediately or stored in the fridge for about a week.
Nutrition Facts : Calories 28.8, Fat 1.6, SaturatedFat 0.1, Sodium 101.2, Carbohydrate 2.9, Fiber 1.1, Sugar 1, Protein 1.4
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