This is an absolutely delicious recipe! Inspired by a recipe in the Vegan Mastery program by VegHealth Institute. This is my adapted version. Learn more how kelp, nori and dulse can be added to vegan foods to give a fishy flavor.
Yield: about 3 cups spread
- 1 cup blanched almonds, soaked 8-12 hours
- 2 large diced carrots, about 1½ cups, diced
- ¼ sweet onion, chopped
- ¾ cup minced celery, about 2 stalks
- ½ cup minced sweet onion, this is additional onion
- 2 Tbsp lemon juice
- 1 Tbsp tamari
- 1 ½ tsp paprika
- 1 tsp dried parsley
- 1 tsp kelp powder
- ½ tsp nori flakes
- ½ tsp dulse flakes
- 1 tsp liquid smoke
- ¾ tsp salt, or to taste
How fresh the carrots are will affect how much moisture is in the spread. Fresh grown carrots are quite juicy, whereas carrots purchased during the winter will be more dry. As an option add a little carrot juice if the mixture is a little dry, or add a little psyllium powder if the mixture is too moist.
- ¼-½ carrot juice, or water (only use if needed)
- 1½-2 tsp pysillum powder (only use if needed)
- Use a heavy-duty juicer like a Champion or Green Life, with a blank screen, to masticate the almonds, carrots and onions. Catch the mixture in a large bowl. Alternatively, you could use a food processor, but the mixture won’t be as fine.
- To the processed mixture add the remaining ingredients except for the carrot juice/water. Mix well to combine. If the mixture is too thick use only enough of the carrot juice/water to make into a spreadable mixture. Alternatively, if the mixture is too moist add a little psyllium powder.
- Press the mixture into a mold and unmold it onto a platter. Alternatively, shape the mixture into a loaf.
- This mixture will keep for several days, covered in the refrigerator.
- Serve on crackers or bagel.