Post: Walnuts

Ingredients:

• 75g walnuts
• 150ml water
• 2 tbsp corn starch
• 2 1/2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 1/2 tbsp soy sauce (unsweetened)
• 1/2 tsp miso paste
• 1/3 tsp garlic powder
• 1/3 tsp onion powder
• 1/3 tsp smoked paprika
• Pepper to taste

Method:

1. Add all ingredients to a food processor and blend for a couple of minutes until you get a very smooth paste.
2. Pour the mix into a pan on high to medium heat and heat up. Stir constantly so it doesn’t burn. After a while the mixture will change consistency and turn into a paste. Cook for a couple of minutes longer and then transfer it to a flat dish. Pat down and even out with a spoon so you get a smooth surface.
3. Let set in the fridge for 1.5 to 2 hours.
4. Serve on toasted baguette.

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Enjoy! This recipe comes from Exceedingly Vegan. Have a look also at Hearty Lentil Fesenjān (Pomegranate Walnut Stew) which comes from the amazing Minimalist Baker. I will definitely be making this later in the week.

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