Description[]
"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!" Original recipe yield: 10 servings.
Ingredients[]
- 1 tablespoon canola oil
- 2½ cups chopped carrots
- ¾ cup chopped onion
- ¼ cup soy milk
- ½ cup filtered or spring water
- 1 tablespoon miso paste
- ½ cup roasted cashews
- ¾ teaspoon fine sea salt
- 1½ tablespoons real maple syrup
- 1½ teaspoons Chinese five-spice powder
Directions[]
- Bring oil to a boil add carrots and ogions. cook for approx 7 – 10 minutes.
- Grind carrots in blender then add soy milk, miso paste, cashews, maple syrup, and five spice power. blend again