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.