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+ servings
Carrot Miso Butter // Choosing Raw
4.34 from 3 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!