Vegan Creamy Carrot Spread Recipe
🌱 Vegan Creamy Carrot Spread 🥕
This Vegan Creamy Carrot Spread is soft, herby, and made for slathering on toast. Grated carrot and fresh parsley get folded into a rich dairy-free base so every scoop has little orange flecks and a fresh green bite. It’s the kind of fridge staple you put on sandwiches, crackers, and warm bread all week.
I love how simple this is. Blend the creamy part, stir in the vegetables, chill. It tastes like a deli spread without the dairy. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Spread 💚
- 🌱 Completely dairy-free
- 🥕 Fresh grated carrot
- 🌿 Lots of herbs
- 🍞 Perfect on toast
- 🧊 Make-ahead fridge staple
- ⏱️ Ready in 10 minutes
The Secret to a Spread That Isn’t Watery
Squeeze the grated carrot if it looks very wet. A thick base — soaked cashews, vegan cream cheese, or firm tofu — keeps it scoopable. Don’t blend the herbs and carrot all the way. You want those little flecks in every bite, not a smooth orange puree.
Frequently Asked Questions ❓
What can I use as the creamy base? 🥄
Soaked cashews, vegan cream cheese, or silken tofu all work. Cashews taste the richest.
How long does it keep? 🧊
Up to 5 days in the fridge in a sealed jar.
Can I freeze it? ❄️
It’s best fresh. Freezing can make the texture a little grainy.
🌱 Vegan Creamy Carrot Spread
Ingredients 🛒
- 1½ cups raw cashews, soaked 2 hours (or 8 oz vegan cream cheese)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1 small garlic clove
- ½ teaspoon salt
- 2–4 tablespoons water, as needed
- 1 cup finely grated carrot
- ⅓ cup chopped parsley or chives
- Black pepper, to taste
Instructions 👩🍳
- Drain the soaked cashews. Blend with lemon juice, olive oil, nutritional yeast, garlic, salt, and enough water to make a thick, smooth cream.
- Spoon into a bowl and fold in the grated carrot and herbs. Add black pepper.
- Taste and add more lemon or salt if needed.
- Chill 20 minutes to firm up, then spread on toast.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 160 |
| Protein | 4g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 13g |
| Sodium | 160mg |
Estimates based on a cashew base with carrot and herbs, without bread. Exact numbers may vary by cashew amount.
Notes & Tips 💡
- If using vegan cream cheese, skip the soak and just stir everything together.
- A pinch of onion powder makes it taste extra savory.
- This is excellent on bagels, sandwiches, and crackers.
- Grate the carrot fine so the spread stays creamy instead of chunky.
This Vegan Creamy Carrot Spread is herby, scoopable, and made for toast. A fridge staple you’ll keep making. 🥕🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!