Vegan wild garlic spread

Ingredients for 1 servings:

• 3 m.-sized potatoes, floury
• 40 g wild garlic, fresh
• 2 tbsp sunflower seeds
• 1 tbsp cashew nuts (nut allergy sufferers can replace them with the same amount of sunflower seeds)
• 2 cloves garlic
• 5 tbsp olive oil
• salt and pepper
• chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Hearty spread without animal ingredients, gluten-free

Peel the potatoes, cook until tender, drain, and let cool. Cut into large cubes. Roast the sunflower seeds and cashews in a pan without fat until lightly browned. Remove from the heat and let cool. If you are allergic to nuts, replace the cashews with the same amount of sunflower seeds. Wash and sort the wild garlic, trim off the lower stems, and chop the leaves into large pieces. Place the sunflower seeds, cashews, garlic, wild garlic, and chili flakes in a blender/food processor and blend briefly. Add the potatoes and blend briefly again. Season with salt and pepper. Don’t be surprised if the mixture now has a very thick consistency, reminiscent of wallpaper paste. This is especially the case if you used waxy potatoes. To make the spread pleasantly spreadable, add 2-3 tablespoons of the olive oil and blend briefly. Mix in more oil, tablespoon by tablespoon, in the same way until the desired consistency is reached. Depending on the size of the potatoes, you may need more oil than called for in the recipe. Pour into a screw-top jar and store in the refrigerator. I always use old jam jars, which I thoroughly wash out and rinse with extremely hot water to kill germs (including the lid). Let them cool down before adding the spread or rinse with cold water to prevent the oil from heating up and impairing the flavor. The specified amount of ingredients is sufficient for a jar with a capacity of approximately 250 g to 340 g, depending on the size of the potatoes used. That’s 10-20 servings of spread. Tip: I can imagine the spread also working well as a sauce for casseroles if you thin it with plant-based milk. You can certainly use it to thicken savory sauces that can tolerate a hint of garlic. I haven’t tried either yet, though. If anyone tries it, I’d be happy to hear your feedback. Enjoy!