Another Raw Nut Dip for the Books

I had to laugh; when I brought this raw dip (the second raw dip I’ve ever made) to a pool party last week, a raw foodie friend exclaimed, “Your dips are so much tastier than mine!” Like I was some kind of expert raw dip maker… SHE’s the expert. If she only knew how little I know about raw food… I think it was just a typical case of enjoying new flavors and novelty of things that other people make (I know I always do). Bella preferred the first dip I made with sunflower seeds and almonds.

This recipe is super-simple; it basically requires a half dozen ingredients thrown into the blender. The only pre-prep thing is soaking the raw walnuts in advance. I soak them in a mesh strainer in a glass bowl overnight in the fridge. If I hadn’t gotten to it that day I would’ve rinsed them and let them keep soaking.

The recipe is from the same book I borrowed from my s-i-l, Corrina, and it’s called Raw Food Made Easy by Jennifer Cornbleet. (Although now I have my eye on another cookbook I saw at my other s-i-l’s house, Vegan with a Vengeance – I hear it has a fabulous carrot cake recipe…)

Walnut Pâté

1 cup soaked raw walnuts

1 T fresh lemon juice (I didn’t have lemons on hand, so I used rice vinegar to go with the tamari flavor)

1 tsp Tamari

1/4 tsp garlic powder (roasted garlic would be good here)

Salt to taste

1 T minced fresh parsley

1 T minced onion (didn’t have any, so I skipped this)

Blend everything in a food processor. Taste and adjust seasonings.

Serve with crudité or crackers. Can also be used as a sandwich filling.

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