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"This is a healthy, delicious, organic vegan recipe for a yummy spread for warm crusty bread. I tried to imitate a spread I tasted at a very popular Vegan restaurant in Los Angeles and bring it home to Montreal to serve to my many vegan friends. This is almost exactly the same...even a little better!" Original recipe yield: 10 servings.
- 1 tablespoon canola oil
- 2½ cups chopped carrots
- ¾ cup chopped onion
- ¼ cup soy milk
- ½ cup filtered or spring water
- 1 tablespoon miso paste
- ½ cup roasted cashews
- ¾ teaspoon fine sea salt
- 1½ tablespoons real maple syrup
- 1½ teaspoons Chinese five-spice powder