Walnut Sage Cream
- Servings -
- My Notes -
INGREDIENTS
- 2 cup Walnuts
- 3 tablespoon Apple Cider Vinegar
- 0.25 cup Extra Virgin Olive Oil
- 0.5 cup Water
- 2 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper - freshly
- 0.25 teaspoon Fresh Sage Leaves - minced
INSTRUCTIONS
- Preheat an oven to 350 degrees Fahrenheit. Place the walnuts onto a baking sheet and roast for ~8 minutes until fragrant and toasted. Watch carefully because they
- can get burnt easily! Remove and allow to cool before proceeding.
- Place all the ingredients, except the sage into a food processor. Process until creamy. Then add the sage.
- Pulse a few times to incorporate the sage. Store in a glass container and refrigerate for up to 1 week.
NOTES
We think this spread goes great with plain rice cakes, rice crackers, warm roasted vegetables, raw veggies, or as a spread in a brown rice wrap. Store in the refrigerator for up to 1 week.
