Walnut Sage Cream

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- My Notes -

  • 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
  • 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.
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.


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