Carrot Spread

2 comments

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 ….

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

Method:
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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