Carrot, Pear and Almond Spread

This is a very tasty spread that is slightly sweet and also salty. It makes a great sandwich spread and is also nice as dip for veggies or to go along with crackers.

Yield: 2 cups spread

Ingredients:

• 2 carrots, peeled and chopped
• 2 pears, peeled and core removed
• ½ cup non-dairy cheese sauce*
• 1 cup almond meal
• 1 teaspoon maple syrup (optional)
• 3-4 tablespoons chives, chopped

for the non-dairy cheese sauce:

• ½ cup soy yogurt
• 1 heaping tablespoon light miso
• 3 tablespoons nutritional yeast
• splash lemon juice
• 1 teaspoon mustard
• dash onion powder
• dash garlic powder
• dash nutmeg
• dash Tabasco
• dash pepper
• splash maple syrup

Directions:

1. Peel and chop the carrots.
2. Place in a small saucepan and cover with water.
3. Bring to a boil and cook until the carrots are soft.
4. While the carrots are cooking, make the non-dairy cheese sauce (see below).
5. When the carrots are soft, drain off the water and puree the carrots.
6. Peel the pears and remove the core.
7. Cut the pears into the pureed carrots and once again, puree to mix.
8. Add the vegan cheese sauce to the mixture and mix well.
9. Add the cup of almond meal and mix well.
10. Add all but 1 teaspoon of the chives and mix well.
11. Season to taste.
12. We garnished the spread with 1 teaspoon of chives sprinkled on top.

to make the non-dairy cheese sauce:

1. Place the soy yogurt in a small bowl.
2. Add the miso and whisk to blend.
3. Add the lemon juice, garlic and onion powder, nutritional yeast and mustard and again mix well to blend.
4. Add the pepper, nutmeg, and Tabasco.
5. Mix well, and season to taste.
6. We found a small splash of maple syrup brought all of the flavors out.