Thanksgiving Stuffing!

Watch how to make this recipe


Blend Time: 2 minutes

Prep Time: 5 minutes

220 calories

Yields 1 cup

Difficulty: easy

Celebrate the holidays with this raw vegan spread that tastes like the most savory Thanksgiving stuffing. Spread onto nut loaf, crisps, or vegetable crudities. Almonds and walnuts are a good protein and are full of healthy 3 oils.Thyme is from the mint family and relaxes the muscles in the lungs helping to relieve asthma, laryngitis, and dry coughs. Rosemary is an anti-inflammatory,anti-fungal, and antibacterial. Research show evidence that rosemary both improves memory and helps fight cancer. Sage, a sister herb to Rosemary, lowers blood glucose and cholesterol levels and may help with with mild Alzheimer’s.


  •  1 cup raw almonds, soaked overnight and rinsed well
  • 1 cup raw walnuts
  • 1 cup carrot (coarsely chopped)
  • 1 cup celery (coarsely chopped)
  • 1 cup mushrooms (coarsely chopped)
  • 1 cup sweet onion (coarsely chopped)
  • 3-4 tablespoon vegetable stock
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chives
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 tablespoon black pepper
  • 3 pinches sea salt


  • Soak almonds overnight
  • Coarsely chop carrots, celery, onion, mushrooms
  • Add almonds and walnuts to blender
  • Add carrots, celery, mushrooms, onion to blender
  • Add vegetable stock, olive oil, and apple cider vinegar
  • Add spices: chives, rosemary, thyme, and sage (oregano?)
  • Black pepper and sea salt
  • Cleanblend using tamper until the consistency of a thick spread
  • Let sit up to overnight for flavours to blend
  • Enjoy!