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Deliciously Organic Carrot Spread

By: Celly  
"This is a healthy, delicious, organic vegan recipe for a yummy spread for warm crusty bread. I tried to imitate a spread I tasted at a very popular Vegan restaurant in Los Angeles and bring it home to Montreal to serve to my many vegan friends. This is almost exactly the same...even a little better!"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 191 people have saved this

Prep Time:
15 Min
Cook Time:
22 Min
Ready In:
57 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 tablespoon canola oil
  • 2 1/2 cups chopped carrots
  • 3/4 cup chopped onion
  • 1/2 cup filtered or spring water
  • 1/4 cup soy milk
  • 1 tablespoon miso paste
  • 1/2 cup roasted cashews
  • 3/4 teaspoon fine sea salt
  • 1 1/2 tablespoons real maple syrup
  • 1 1/2 teaspoons Chinese five-spice powder

Directions

  1. Heat canola oil in a large saucepan over medium high heat. Cook carrots and onion, stirring occasionally, until carrots are tender and onions are translucent. Do not allow the onions to brown. Add water, and bring to a boil. Cover, and simmer for 15 minutes; set aside to cool.
  2. When mixture is cool enough to process safely, transfer to a blender or food processor. Add soy milk, miso paste, cashews, salt, maple syrup, and Chinese five-spice powder. Blend until smooth. Cover, and refrigerate until ready to use.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 80 | Total Fat: 4.8g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2006 by MMSWITZER 
A wonderful spread for sandwiches. I did end up switching the 5 spice for curry powder the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by trisch 
I'm not sure I'd call this delicious. Sauteing the carrots led to a more fibrous consistency... MORE

 
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