Tuesday, July 5, 2011

Sweet Carrot Tahini Sauce

My kids love pasta, but it is hard to find good veggie-based sauces that please them. A few days ago Sawyer wanted udon noodles and " something different" for the sauce. So I came up with this sauce that was eaten with what would pass for gusto in a picky eater like Sawyer. As a side note, I was pleased to find out when reading the nutrition label that 2 tbsp. of tahini provides 30% RDA of calcium!

Sweet Carrot Tahini Sauce

2 medium carrots, chopped and steamed until very soft
1 tbsp. tahini
1 tbsp. maple syrup
1 tbsp. chickpea miso (or any light miso if soy allergies are no problem)
2-3 tbsp. hemp or non-dairy milk of choice to thin as desired

Substitution note: I have made this successfully with soy sauce instead of miso. That won't work if you have a soy-allergy, of course, but those who don't might prefer the option since soy sauce is more accessible.

Directions: Place steamed carrots, tahini, maple syrup, and miso in a food processor or blender and pulse until smooth. Add milk 1 tbsp. at a time and blend to thin to desired consistency. I used it thick as a spread on some seitan sandwiches Anthony and I had for dinner, and then thinned it out to use as pasta sauce for the kids.


  1. I'm definitely going to try this for Siena! Do you think a teeny ginger would go well with the carrot sauce?

  2. Thanks for looking at my blog, Jenna! Yes, I do think that would probably be good, since ginger and carrots usually go well together. I hope Siena likes it!