Carrot Sandwich Spread
Submitted by JIMMY=HOT
Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.
YIELD
4 servingsPREP
5 minCOOK
0 minREADY
5 minGot a juicer? Turn leftover carrot pulp into this creamy, umami-packed spread that’s miles better than anything from a jar.
Tahini brings nutty richness while white miso adds salty depth.
Slather it thick on whole grain toast, top with crisp lettuce, and you’ve got a satisfying vegetarian sandwich that actually keeps you full.
Kitchen Tips
- Fresh juice essential: This recipe requires a juicer to extract both juice and pulp from carrots
- Smooth tahini: Stir tahini well before using; oil separates and needs to be reincorporated
- Adjust consistency: Add more carrot juice if spread is too thick, more pulp if too thin
- Store smart: Keeps in fridge for 3-4 days in airtight container; stir before using
Variations
- Add 1 tablespoon nutritional yeast for cheesy, savory flavor
- Mix in diced celery or bell peppers for crunch
- Use as a dip for raw vegetables instead of sandwich spread
Ingredients
Directions
Extract juice from carrots and reserve ⅔ cup juice and 1 cup pulp.
Whisk together carrot juice and tahini until well blended.
Mix together in pulp and remaining ingredients.
Spread generously on whole grain toast and top with lettuce.
Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium
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