Ingredients:

* 1 cup well-drained silken tofu
* 2 Tablespoons lecithin granules
* 2 Tablespoons brown rice vinegar or red wine vinegar
* 2 Tablespoons sweet white miso or other sweet miso
* 1 Tablespoon corn oil, walnut oil, or flaxseed oil
* 2 teaspoons freshly ground yellow mustard seeds (1 tablespoon seeds)
* 1 teaspoon brewers’ yeast
* 1 teaspoon dried tarragon, finely crumbled
* 1 teaspoon freshly ground white pepper (1/2 Tablespoon peppercorns)
* 1 cup black walnuts
* 1 cup regular walnuts

Preparation:

In a food processor or large bowl, combine tofu, lecithin, rice vinegar, miso, oil, mustard seeds, brewers’ yeast, tarragon, and pepper. Process or beat with a whisk or fork until smooth.

Add the walnuts and process until they are finely chopped, or chop the nuts fine by hand and mix them with the remaining ingredients.Black Walnut Spread will keep, tightly covered, in the refrigerator for 1 week.Slather Black Walnut Spread on bread or use it as a dip.

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