Even if cranberry sauce is already slated to be on your holiday table, this savory nut butter with cranberry is one worth making. We make a smooth paste of our mildly nutty hemp hearts and buttery pecans and then blend a touch of fresh cranberries into the butter. Notes of thyme, sage, and pepper keep the spread savory, but there’s also a satisfying touch of sweet. This vegan spread is a tasty addition to your plant-based Thanksgiving menu—or any holiday meal. Add this delicious plant-based Thanksgiving spread to crackers, fresh apple slices, or even your favorite rolls. Save any leftovers of the fresh sauce and add a dollop to a snacking platter; at breakfast, top pancakes or waffles; stir the spread into oatmeal or your favorite plant-based yogurt. It’s even delicious as a topping for plant-based desserts.
Plant-based Thanksgiving Recipe: Hemp Heart, Pecan, Cranberry Spread
½ cup raw pecans
½ tsp salt
½ cup sugar
¼ tsp ground dried thyme
¼ tsp ground dried sage
1/8 tsp black pepper
½ cup fresh cranberries
- In a food processor, pulse hemp hearts and pecans for 1 minute until thick paste forms.
- Add sugar, salt, sage, thyme, black pepper and pulse until combined. Add cranberries and pulse to desired consistency.
- Serve immediately with crackers, crisp apple slices, or fresh rolls. Or, store in an airtight container in the refrigerator for a few days.
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