Carrot Miso Butter
4.60 from 10 votes

Carrot Miso Butter // Choosing Raw

Angelica Kitchen is one of my favorite New York City restaurants. It’s hearty, healthy, and absolutely delicious, and I love the low-key, community-oriented atmosphere. The menu at Angelica is full of wonderful offerings–too many to name–but the restaurant’s “breads & spreads” selection features two kinds of cornbread and two dips: a miso-tahini spread, and a carrot ginger spread. I love them both. The miso tahini is salty and rich and full of umami. The carrot ginger is light and gorgeously colored. I’ve always wondered what it would be like to combine these two concepts, forming something that has the sweetness of pureed carrot but the savory, salty richness of miso paste.

Now I know.

Carrot Miso Butter // Choosing Raw

Thanksgiving is upon us, and perhaps you’ll have a nice big basket of vegan cornbread at your table. If you do, I urge you to consider serving this in place of Earth Balance or olive oil as a dip/spread. It’s so delicious, and so bright. Perhaps I’m biased because I’m the perfect audience (a fiend for all things sweet + savory), but really, this dip is worth a try. As you’ll see, you could choose to customize this in tons of ways, but I wanted to give you the simplest, most basic version, which is plenty flavorful in its own right.

Carrot Miso Butter // Choosing Raw
4.60 from 10 votes

Carrot Miso Butter

Author - Gena Hamshaw
Yields: 1 1/3 cups


  • 2 heaping cups carrots peeled and chopped into 1-inch pieces (about 6 medium sized carrots)
  • 2 tablespoons mellow white miso
  • 1 tablespoon maple syrup
  • 2 tablespoons tahini


  • Place the carrots into a pot of simmering, salted water. Simmer for 10-15 minutes, or until the carrots are very easily pierced with a fork. Drain the carrots, reserving about a half cup of the cooking liquid.
  • Place all of the ingredients into a food processor, and process till smooth, stopping often to scrape the sides of the bowl down. Add water as needed to get a light, yet still spreadable texture (about 1/4-1/3 cup, but used your judgment and the photos as an example!).
  • Store the butter in an airtight container in the fridge. It will keep for up to five days. Serve over crusty bread, cornbread, as a dip for veggies, or as a toast topper at breakfast!

Carrot Miso Butter // Choosing Raw

A couple of groovy flavor additions:

Sesame oil
Turmeric or ginger
Cinnamon or nutmeg
Thyme or rosemary
Apple cider vinegar
Almond butter or peanut butter

…and the list goes on. The butter is totally adaptable, and you can make it sweeter or more savory according to taste.

Carrot Miso Butter // Choosing Raw

I guess this has been the autumn of yellow/orange flavored mushy food, evidenced in my roasted carrot hummus and my five-ingredient maple sweet potato pudding. Sorry not sorry. Hope this tasty spread can brighten up your holiday table — or brighten your mood at any time of the year. The cornbread pictured above, by the way, is my no-fuss vegan cornbread from “The New Veganism,” baked into muffins. A perfect snack or bread basket offering.

And speaking of Food52, notice the cute napkin/towel in that photo, above? It’s the tea towel from Food52 Provisions, my favorite destination for totally lust-worthy kitchen items, specialty foods, and serveware. Tomorrow, I’ll be hosting a seasonal giveaway from this awesome site. Tune in to enter!


This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Recipes, Dips
Method: Stovetop
Ingredients: Tahini
Dietary Preferences: Gluten Free, No Oil, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy

Leave a Comment

Star ratings help other readers to find my recipes online. If you loved this recipe, would you please consider giving it a star rating with your comment?

Thank you for your feedback. I'm grateful for your presence in this space!


Your email address will not be published. Required fields are marked *

Recipe Rating

  1. 5 stars
    Just realized why we thought it was Salty: i used a light brown miso!!! Please ignore the other comment i submitted. I will use white next time.

  2. On one page, it mentions ‘tahini’, but when you click on the recipe it calls for maple syrup..which is it? I want to make it this weekend! I’m more of a savory person so I may want to omit the maple syrup anyway. But just curious why 2 different things were listed.

    • Hi LJ,

      It’s actually both! The recipe was updated and it’s maple + tahini (rather than coconut oil).

      You can definitely reduce or even omit the maple syrup if you like, though I think that adding at least a teaspoon is delicious 🙂 Hope you enjoy it—and thanks for giving me a head’s up that the recipe needed clarifying.


  3. 4 stars
    This was pretty good! Thanks for the recipe. We enjoyed it with our Easter luncheon.

  4. Just made this, finally, and it was worth the wait! LOVED every drop!! Definitely going to add some ginger next time, I think it will compliment it well!!

  5. I have made so many variations on this recipe that I needed to comment to thank you for posting it! This carrot-miso butter is such a savory treat to have on toast or sandwiches, or as a flavorful condiment/side dish for just about anything. I also love making different iterations with whatever’s in my farm share box that week — parsnips and Japanese yams work particularly well. Thank you!

    • Meridith, thank you so much for taking the time to tell me you like the recipe! I’m touched and honored. I love it, too, and now you’ve inspired me to try it with Japanese yams 🙂

  6. This looks amazing! In September my company had a conference day spent in this beautiful old orangery greenhouse just outside of Stockholm. They put on an amazing spread for our lunch, much of which came right from the garden. On the table was this orange spread which was INCREDIBLE! We asked the chef and were told it was roasted carrots, cream cheese, and browned butter. Not exactly light, but amazing! I bet this carrot miso butter carries a lot of the same flavours without the weightiness of all that cream cheese and butter. Definitely going to be trying this one out! I also love your sweet potato pudding, but find it very sweet so have been leaving the maple syrup out. Such a lovely weeknight treat!

  7. Gena, this sounds amazing. Angelica’s is my favorite restaurant — and I’m always quite torn between the two spreads. Thank you for delivering both. xo.

  8. In college I worked at this vegetarian restaurant called “It’s Only Natural” – they served a similar spread w their bread and I always wondered what it was! Thanks for the recipe, and Happy Thanksgiving!

  9. Hi Gena! I’m so thankful for all of your recipes lately! I can’t wait to bring them to my family!! I accidentally bought regular soybean miso instead of “mellow white” miso. Is this ok? Do you know what the difference is? I’m thinking I’ll probably have to use less miso since it sounds stronger?? Let me know when you can please! Thank you again and it was great running into you!!