Carrot Spread


This recipe is very easy and quick to do. I find it a delightful with everything… for instance with those puffed corn cakes, or in sandwiches instead of mayonnaise, with raw and boiled vegetables etc ….

400 gr of carrots, cleaned (already washed and scraped)
150 ml of extra virgin olive oil,
100 gr tofu
juice of 1 lemon

Cut the carrots into slices, quite thick, and when the water (salted) starts boiling place them in the pot and boil for 5 minutes (must be “al dente”). Drain the carrots and put them in a bowl with oil, lemon juice, tofu and a pinch of salt. Blend well together, to get a  smooth and homogeneous sauce.

Chef: Stella10 from VeganBlog

  1. EleonoraNW3 19 October 2010 at 07:40

    I think tofu is excellent for spreads…you can even use t for mayonnaise 🙂

  2. Cassandra78 19 October 2010 at 20:31

    A very nice colour, everything gets enlived with this dip 🙂

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