This tangy raw sun dried tomato and walnut spread is great on crackers, veggies, and sandwiches and is a superb filling for raw lasagna. We like it in alternate layers with Creamy Cashew Macadamia Spread, Raw Vegan Pesto and Raw Tomato Sweet Red Pepper Sauce.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 small shallot, peeled and chopped
- 1 small clove garlic, chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon paprika
- Pinch of cayenne pepper
- 1 cup walnut pieces
- 3 sun dried tomatoes, soaked for ten minutes in warm water to soften if necessary* and chopped
- ¼ cup shredded carrots
- 1 tablespoon chopped Italian flat leaf parsley (optional)
- Sea salt to taste
Preparation:
Place the shallot, garlic, olive oil, paprika and cayenne in the bowl of a food processor and blend together until the shallots and garlic are chopped into a thick paste.
Add the walnuts, sun dried tomatoes and carrots and pulse until the mixture is spreadable but still has plenty of texture.
Pulse in the parsley and sea salt to taste.
Makes about 1 ½ cups
*Note: sun dried tomatoes should be pliable and moist when used. If they are dry, salty and/or tough, soak them for ten minutes in warm water and drain well.
Copyright 2012 by Jen Hoy
Add the walnuts, sun dried tomatoes and carrots and pulse until the mixture is spreadable but still has plenty of texture.
Pulse in the parsley and sea salt to taste.
Makes about 1 ½ cups
*Note: sun dried tomatoes should be pliable and moist when used. If they are dry, salty and/or tough, soak them for ten minutes in warm water and drain well.
Copyright 2012 by Jen Hoy
