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?
Make a double recipe if you need to serve more people. Any extra will keep well in the fridge tightly sealed.
Total prep & cook time: 15 min
6 Servings, approximately 1 1/2 cup total
Nutrition Data, 61g Serving: 197 cal, 150 fat cal, 18g fat, 2g sat fat, 7g carb, 6g protein, 3g fiber, 238mg sodium, 1g sugars, low Cholesterol, good source Folate, Vit B12, B6, K, Thiamin, Riboflavin, Niacin, Copper, Manganese. Gluten free. Estimated glycemic load 1
Ingredients:
- 1 cup walnuts, soaked for 4 hours (or overnight in the fridge)
- 2/3 cup pitted black olives
- 1/4 cup fresh parsley leaf
- 1/4 cup grated carrot
- 2 Tbsp nutritional yeast
- 2 Tbsp roasted sunflower seed butter or almond butter
- 1 Tbsp fresh lime juice
- Optional: 1 tsp Braggs liquid aminos or soy sauce
- 1/2 tsp fresh ground black pepper or to taste
Directions:
- Drain and rinse soaked walnuts
- Using a Food Processor:
- Process all ingredients until finely chopped and clumping together
- Add a touch more nut butter or nutritional yeast as needed for desired consistency
- Scrape the spread out of the food processor bowl with a rubber spatula to get every precious bit
- Using a Stick Blender:
- Chop walnuts, parsley and olives in small pieces
- Add all ingredients to a 4 cup pitcher, and blend to a rough paste using a hand held stick blender
Recipe 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 additional salt.
If you want low sodium, leave out the nutritional yeast and use unsalted nut butter.
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