Walnut Spinach Sauce
Yield 1 cup
- 1/2 cup Walnuts
- 2 cups Spinach
- 1/2 Lemon, juiced
- 1 clove Garlic, minced
- 1/4 tsp Onion Powder
- Pink Salt & Pepper, to taste
- Filtered Water, to blend to desired consistency
- Measure and blend on high till smooth, gradually adding filtered water till your desired consistency is reached. This will also firm up quite a bit once it's stored in the fridge.
Store extras in an airtight container in the fridge, this will keep fresh 3-4 days.
Courses Sauce, Topping, Dip
Cuisine Gluten-free, Oil-free, Vegan
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-stuffed-roasted-butternut-squash-walnut-spinach-sauce/