CARROT CASHEW BUTTER
Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
In this recipe, carrots and cashews pair together beautifully to create a quick and easy spread you can use as an alternative to butter or margarine on your morning toast.
Prep time: 5 to 7 minutes
Cook time: 7 to 10 minutes
Yield: 1½ cups
Serving size: 1 tablespoon
• 2 cups carrots, thinly sliced (about 3 or 4 medium)
• 1/2 cup raw cashews
• Sea salt (optional)
1. Place a steamer basket inside a large pot, and fill the pot with 1 or 2 inches water (water should not touch the steamer basket). Place carrots in the steamer basket, cover, and bring to a simmer over medium heat. Steam carrots for 7 to 10 minutes or until soft. Remove from heat and let cool slightly.
2. Transfer carrots to a food processor fitted with an S blade. Add cashews, and process for 1 or 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatula and process for 15 more seconds. (For a thinner spread, add a few tablespoons water.) Taste, and add salt as desired.
3. Serve with slices of bread, crackers, or toasted bagels or English muffins, or use as a filling for celery stalks. Store the spread in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Variation: Rather than steaming, boil the carrots in water until tender. For extra flavor, steam the carrots with a slice or two of fresh ginger, puree it along with the carrots, and add a little ground cinnamon.
Thyme-ly Tip: Feeling a little lazy, but want something yummy to slather on your toast? Instead of carrots, use 1 (14-ounce) can sweet potato puree. Process it in the same manner with 2 or 3 tablespoons nut butter of choice; 1 or 2 tablespoons maple syrup; and a little ground cinnamon, ginger, and nutmeg.