Carrot butter may sound a little strange, but I promise it’s going to be your new favorite spread! 

And if you’ve ever been to the iconic vegetarian restaurant Sage’s Cafe in Salt Lake City you know that carrot butter is the perfect savory, sweet, buttery goodness you didn’t know your life was missing.

Every time I make it, it takes me back to late night vegan pizza nights at Sage’s during college. 

The healthy fats from the macadamia nuts make this spread fertility friendly and delicious! My favorite way to serve this carrot butter is spread thick on a slice of fresh sourdough with sliced cucumbers on top. If you’re gluten-free, the grain-free bread from my cookbook Nourish and Thrive is the perfect accompaniment.

Sure you could use hummus or guacamole or even pesto, but why not try something a little more interesting? Or heck use them all! Carrot butter and pesto is kind of a match made in heaven. Here’s what you need!

INGREDIENTS

• 8-10 large carrots, peeled and cubed 

• 3/4 cup raw macadamia nuts 

• 2 T avocado or coconut oil 

• 2 T maple syrup 

• 1 tsp sea salt 

• 1 tsp vanilla 

DIRECTIONS

Simmer chopped carrots in a large pot  for 15-20 minutes or until tender.  Drain and then place the carrots and remaining ingredients into a large food processor or high speed blender until smooth. You may need to scrape down the side.

Place it in the fridge to cool and enjoy just about anything! Will keep for about a week in the fridge and It freezes beautifully as well.