1 cup unsalted soy nuts
5 tablespoons peanut oil or vegetable oil, divided
1/2 cup chopped dried apricots


1. Preheat oven to 350 degrees F. Arrange soy nuts on a baking sheet. Toast for 10 minutes, or until golden brown, stirring once or twice; cool.
2. In a food processor fitted with the metal blade or blender, combine nuts with 4 tablespoons of the oil. Cover and process for 1 minute, stopping machine several times to scrape down sides of container. Add remaining oil and chopped apricots; process until mixture is spreadable.
3. Store in a tightly covered container in the refrigerator. Let spread stand at room temperature for 15 minutes before using. If oil collects on the surface of the butter, stir it in before using.

Recipe Courtesy of Freida's, The Specialty Produce People.

A fabulous substitute for peanut butter. Use on whole-grain bread, crackers, or on apple or pear slices.

Soy Nut Apricot Spread
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