Carrot Butter Spread (Vegan) - cooking recipe

Ingredients

1 cup chopped carrot (about 2-3 large carrots or just measure out a cup of baby ones)
1 cup water
1 tablespoon almond butter
2 tablespoons nutritional yeast flakes
1 teaspoon tamari soy sauce (or soy sauce or Bragg's)
1 pinch salt

Preparation

Bring the water to a boil in a saucepan and reduce the heat to medium. Place the carrots in it, loosely cover, and let simmer for 20-25 minutes or until very tender.
Drain the carrots and place them with the remaining ingredients in a food processor or chopper with a strong metal blade and process until completely smooth.
The butter can be used immediately or stored in the fridge for about a week.