Ingredients
Directions
Add collard leaves, walnuts, basil, nutritional yeast, and garlic to a food processor. Blend until smooth.
Add the avocado, lemon juice, 2 tablespoons of water, salt, pepper, and red pepper flakes, if using.
Blend again until smooth. Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
Chef's Notes
Substitutions
In place of fresh garlic use ½ teaspoon of garlic powder.
In place of collards use organic spinach or kale.
In place of nutritional yeast, use 1 tablespoon of mellow organic yellow chickpea miso.
Nut-free
In place of walnuts use sunflower seeds or hemp seeds.
How to use the spread
Make extra to use it as a pasta sauce. You may need to add more water or vegetable broth to create a thinner consistency to use as a sauce.
Mix in with spaghetti squash and other vegetables.
Spread it on sweet potato toast.
Spread it on whole-grain bread with fresh baked garlic.
Use it as a grain bowl topping.
Use it as a vegetable dip.
Spread it on roasted vegetables.
Use it as a topping for grilled tofu or tempeh.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Add collard leaves, walnuts, basil, nutritional yeast, and garlic to a food processor. Blend until smooth.
Add the avocado, lemon juice, 2 tablespoons of water, salt, pepper, and red pepper flakes, if using.
Blend again until smooth. Add more water, if needed, one tablespoon at a time until you achieve the desired consistency.
Taste for additional ingredients of your choice (lemon, nutritional yeast, salt, or basil).
