Walnut Pecan Sauce


Walnuts and pecans processed with maple syrup, smoke, apple cider, salt and fresh garlic. Multi purpose sauce can be served at varying temperatures!

Makes 1-1/4 cups

1 c. plain pecans

1 c. plain walnut halves

2 t. liquid smoke

1/2 t. pink Himalayan salt

2 T. Grade A maple syrup

1/2 c. apple cider

2 whole peeled garlic cloves, sliced

Place pecans and walnuts into food processor. Process till equally mealy in texture.

Add remaining ingredients and process till as smooth as you can get it.

Transfer to covered jar and refrigerate till ready to use.

Notes: Use heated as a sauce over veggies or chilled and spread on your favorite toasted breads. I also used it as a dip for Blue Diamond Smokehouse variety Nut Thins (gluten and animal-free).



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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