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
Serving size
83g (5 1/2 tablespoons)
- Amount per serving
- Calories163
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 0.9g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 4mg1%
- Total Carbohydrate 17g7%
- Dietary Fiber 3g11%
- Total Sugars 3g
- Calcium 36mg3%
- Iron 0.6mg4%
- Potassium 169mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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)
