Carrot Vegan Butter repost of recipe from the files Deanna

[Guest guest]

Sissy makes this one and it's

good, you night want to give it a try.

Donna

 

 

 

Carrot Vegan Butter

 

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.

 

 

 

 

 

 

" I've been imitated so well, I've heard

people copy my mistakes. "

Source: Jimi Hendrix

 

 

 

 

 

 

 

 

 

[Guest guest]

-Donna,

Thanks for the almond butter idea. I do use peanut butter in some

recipes to replace butter. I will try the almond butter. Does anyone

have any good recipes using coconut butter?.

Deanna-- In , Donnalilacflower

<thelilacflower wrote:

>

> Sissy makes this one and it's

> good, you night want to give it a try.

> Donna

>

>

>

 

>

>

>

>

> " I've been imitated so well, I've heard

> people copy my mistakes. "

> Source: Jimi Hendrix

>

>

>

>

>

>

>

>

>

>