Momba's Vegan Carrot Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup chopped carrots1 cup of water1 tbsp Tahini1 tsp Tamari sauce of other "low-sodium" soy sauce of your choosing
Makes 10 average servings
Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork. Drain but don't toss out the cooking liquid.
Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
If necessary you can add more of the carrot water to thin to your desired consistency.
The butter should be thick, creamy, and smooth when finished.
This can be stored in the fridge for about 1 week provided it is covered.
Number of Servings: 10
Recipe submitted by SparkPeople user THEOTHERHALF.
Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork. Drain but don't toss out the cooking liquid.
Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
If necessary you can add more of the carrot water to thin to your desired consistency.
The butter should be thick, creamy, and smooth when finished.
This can be stored in the fridge for about 1 week provided it is covered.
Number of Servings: 10
Recipe submitted by SparkPeople user THEOTHERHALF.
Nutritional Info Amount Per Serving
- Calories: 14.5
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 44.5 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
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