This is unbelievably delicious. No joke. I made it every week for 2 months. We ate it plain. In collard wraps. On salads. On crackers. In radicchio cups. Off spoons.
makes about 2 cups
1 cup walnuts, soaked at least 2 hours and up to overnight, rinsed
¾ cup shredded carrots
1 Tbsp raw tahini
1 ½ Tbsp fresh lemon juice
1/2 cup chopped celery
1/4 cup red onion, finely chopped
1/4 cup fresh dill or 1 Tbsp dried
1 tsp dulse, sea veggie flakes, or Bragg’s Sea Kelp Delight (optional)
salt and pepper to taste.
Combine walnuts, carrots, tahini, and lemon juice in a food processor and combine until it forms a rough paste. Scrape mixture into a medium bowl.
Add remaining ingredients to walnut carrot mixture and combine.
Salt and pepper to taste. Serve immediately or store in the refrigerator for up to 5 days.