This sauce is the dressing for the Arugula and Fig Salad (see Main Dishes). I also used it on my Asparagus Falafel (see Main Dishes). I love how nutty this sauce is but it also has a little bit of sweet to it thanks to the maple syrup. To make it, I used my single serve container on my Ninja to whip this up. I found that it was definitely a thick sauce and therefore it required some water, as recommended, to thin it out. I only added about a 1/2 cup of water to thin it out a bit. That way it still had some consistency to it and it didn’t get watered down.
With thanks to Sarah Britton of the cookbook Naturally Nourished
vegan, gluten-free, grain-free
Makes approximately 1 cup
1 cup (125g) raw, unsalted walnuts
1 garlic clove
2 Tbsp cold-pressed olive oil
4 tsp apple cider vinegar
2 tsp pure maple syrup or raw honey
2 generous pinches of fine sea slat, plus more as needed
- Preheat the oven to 350 degrees F/108 degrees C
- Spread the walnuts in a single layer on a rimmed baking sheet. Toast until they are golden and fragrant, 7 to 10 minutes, watching them carefully so they don’t burn. Remove from the oven and let cool slightly.
- Add the toasted walnuts, garlic, olive oil, apple cider vinegar,and maple syrup to a blender. Blend on high, adding 1 cup (250ml) water to thin the dressing as needed- you are looking for a consistency of melted ice cream. Season with salt. Store in an airtight glass container in the fridge for up to 5 days.