Wild Garlic Spread
Wild garlic spread made with sunflower seeds and lemon juice. A simple vegan recipe, perfect for bread, dips, or light meals.
Servings: 1 small bowl
Calories: 1369kcal
Ingredients
- 1 bunch wild garlic 1.7 oz/ 50 g
- ¾ cup sunflower seeds Note 1
- ⅓ cup plant-based milk Note 2
- 3 tablespoons sunflower oil
- 1 tablespoon lemon juice or more to taste
- 1 teaspoon fine sea salt
Instructions
- Prepare wild garlic: Wash and dry the wild garlic leaves very thoroughly; they should be really dry. Remove the stems.1 bunch wild garlic
- Grind: Place the sunflower seeds in the food processor and process them very finely to obtain a powder. Please don't exaggerate, though; you do not want the seeds to release their oils and turn to butter.¾ cup sunflower seeds
- Blend: Add the nut milk, oil, lemon juice, salt, and finely chopped wild garlic and process until you obtain a paste. Scrape the walls of the food processor a few times in between.⅓ cup plant-based milk + 3 tablespoons sunflower oil + 1 tablespoon lemon juice + 1 teaspoon fine sea salt
- Adjust the taste with more lemon juice and salt if necessary.
- Store, covered, in a jar or bowl. It will keep for at least 1 week in the refrigerator, or it can be frozen.
Notes
- Seeds: Pine nuts are a delightful substitute for sunflower seeds.
- Milk: I use oat milk or almond milk most of the time.
Nutrition
Calories: 1369kcal | Carbohydrates: 54g | Protein: 40g | Fat: 119g | Saturated Fat: 16g | Polyunsaturated Fat: 98g | Cholesterol: 20mg | Sodium: 8378mg | Fiber: 13g | Sugar: 5g