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Walnut Olive Spread

Vegan Sandwich Spread Recipe

Delicious Walnut Olive Spread makes a perfect vegan sandwich filling. We loved it in Walnut Quesadillas, with spinach, arugula, and shredded mozzarella style vegan cheese.

This vegan sandwich spread recipe is also very tasty on any kind of cracker, or straight off the spoon. Why not?

Total prep & cook time: 15 minutes

4 Servings, approximately 1 1/4 cup total

Nutrition Data, 56g Serving: 206 cal, 154 cal from fat, 18g fat, 2g sat fat, 8g carb, 7g protein, 3g fiber, 198mg sodium, 1g sugars, low Cholesterol, good source Folate, Fit B12, B6, K, Thiamin, Riboflavin, Niacin, Copper, Manganese. Gluten free. Estimated glycemic load 1

Ingredients:

2/3 cup walnuts, soaked for 4 hours
1/3 cup pitted black olives
1/4 cup fresh parsley leaf
2 Tbsp nutritional yeast
2 Tbsp roasted sunflower seed butter or almond butter
1 Tbsp fresh lime juice
1/2 tsp black pepper or to taste

Directions:

Drain and rinse soaked walnuts
Process walnuts, olives and parsley leaf until finely chopped and clumping together
Turn out into a bowl, and stir in remaining ingredients until you have a spreadable mixture
Add a touch more lime juice or nut butter as needed for desired consistency
Scrape the spread out of the food processor bowl with a rubber spatula to get every precious bit

Cooking Tips:

Soaking softens walnuts and removes the bitter coating. Skip this step if you don’t care about that.

Olives are salty, so is nutritional yeast, and sunflower seed butter has a little salt too. So this spread is nicely salted without adding additional salt. If you want low sodium, skip the nutritional yeast and use unsalted nut butter.

Make a double recipe if you need to serve more people. Any extra will keep well in the fridge tightly sealed.

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