- 1/4 cup apple cider vinegar
- 1/4 cup blueberries
- 1/4 cup walnut pieces
- 1 or 2 Tbsp water, optional
- 1 Tbsp minced shallot or red onion
- 1/2 tsp dried thyme
- 1/2 tsp sugar or maple syrup
- Salt and black pepper
Puree the vinegar, blueberries, and half of the walnuts in blender until smooth, thinning it with 1 or 2 tablespoons of water if desired.
Finely chop the rest of the walnuts. Transfer to a jar with a tight-fitting lid and add the shallot, thyme, and sugar. Shake to combine and season with salt and pepper. Refrigerate for at least a few hours and up to 3 days to allow the flavors to meld.
Read the blog post where this recipe originally appeared.
This recipe is from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life© Matt Frazier and Stepfanie Romine, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com