1 cup of chopped carrots
1 cup of water
1 tablespoon of almond butter
2 teaspoons of nutritional yeast flakes
1 teaspoon of soy sauce
Salt to taste (You may find the salt is not needed.)
Boil the carrots until they are very tender.
Drain the carrots and place them with all the other ingredients, except for the salt, in food processor.
Blend until the mixture is completely smooth.
Taste. Add a pinch of salt if needed. If the salt has been added, process for a few seconds to blend it into the butter.
Serve this butter on bread, toast, muffins, baked potatoes, corn-on-the-cob, cooked vegetables, or any food you fancy.
It will keep in the refrigerator for a week if tightly covered.
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