Ingredients
1 cup raspberries (fresh or frozen)
½ cup walnuts
2 tbsp red wine vinegar
2 tbsp sherry vinegar (or more red wine vinegar)
3 tbsp shallot (roughly chopped)
2 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tbsp water
2 pinches salt (optional)
Directions
1
Add all ingredients to a blender or food processor and blend until creamy.
2
Taste for additional ingredients of your choice.
3
Pour over salads, grain bowls or use as a veggie dip.
Chef’s Notes
Substitutions
Instead of raspberries, try blueberries, blackberries, or organic strawberries.
Instead of shallots, use white or yellow onion.
Sugar-free
Use date paste in place of maple syrup.
Nut-free
Substitute sunflower seeds or hemp seeds for walnuts.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 servings
Ingredients
1 cup raspberries (fresh or frozen)
½ cup walnuts
2 tbsp red wine vinegar
2 tbsp sherry vinegar (or more red wine vinegar)
3 tbsp shallot (roughly chopped)
2 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tbsp water
2 pinches salt (optional)
Directions
1
Add all ingredients to a blender or food processor and blend until creamy.
2
Taste for additional ingredients of your choice.
3
Pour over salads, grain bowls or use as a veggie dip.
