Since Pat gave a review I will repost this recopt for the members

[Guest guest]

Carrot Vegan Butter (by Sissy) 1 cup chopped carrots 1 cup water 1

tablespoon almond butter 1 teaspoon soy sauce salt to taste Place carrots

and water in a 1-quart saucepan and bring to a boil. Reduce heat to medium,

cover and simmer for 15 to 20 mins. or until tender. Drain carrots, but

reserve cooking liquid. Place carrots and remaining ingredients in a food

processor or a blender. Process the mixture until it is completely smooth,

gradually adding a tiny amount of the cooking liquid, only if needed to

achieve a spreadable consistency. The butter should be very thick and creamy,

not watery. Use the butter immediately, or transfer it to a storage container,

and chill in the refrigerator. It will keep for about a week. Yields 2/3 cup

Garlic Butter: add 1 teaspoon of yeast flakes and 1 garlic clove pressed or

1/4 teaspoon garlic granules to 2 tablespoons of carrot vegan butter, and mix.

 

 

 

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