Vegan carrot and ginger spread

Vegan carrot and ginger spread: a creamy spread for bread with carrots, ginger, sunflower seeds, lemon and turmeric – well-spiced, fresh and easy for every day.

At a glance

• Serves 8
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 75 kcal per serving
• Protein: 2 g
• Fat: 4 g
• Carbs: 8 g

Ingredients

• 300 g carrots
• 40 g sunflower seeds
• 1 piece of ginger (about 2 cm)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp turmeric
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · stick blender · chopping board · knife · sieve · grater

1. Peel the carrots, slice them and cook in lightly salted water until soft. Drain and let them cool a little.
2. Toast the sunflower seeds in a dry frying pan until fragrant and lightly coloured. Peel the ginger and grate it finely.
3. Put the carrots in a tall blending jug with the sunflower seeds, ginger, olive oil, lemon juice and turmeric.
4. Blend everything finely until smooth and creamy. If the spread is too firm, add a little water, a splash at a time.
5. Season to taste with salt and pepper and blend briefly once more. Then spoon into a clean jar and chill for at least 30 min.
6. To serve, spread on fresh bread, crispbread or roasted veg. It also works well as a dip for cucumber or pepper.

Good to know

A spread like this often saves a simple supper. Creamy, well-spiced and pleasantly fresh – no fuss, but loads of flavour.

Swaps

Sunflower seeds → cashews (milder flavour, a little creamier, provide minerals; contains tree nuts). Olive oil → avocado oil (more neutral, with monounsaturated fatty acids). Lemon → lime (similarly fresh, also provides vitamin C). Sunflower seeds → white beans (more fibre, softer and easier to blend).

Allergens

Contains sunflower seeds and is otherwise naturally vegan; go easy on the ginger for small children, and in pregnancy normal kitchen amounts of ginger and turmeric in food are generally fine.

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