This recipe is from our friend Mark W Reinhardt.

 

• 1 can pitted black olives (about 14oz. or 1½ cup), or

equal parts kalamata olives & black olives

• ¾ cup chopped walnuts, toasted

• 2 T Vegenaise (or other brand) vegan mayonnaise

• 3 T Tofutti (or other brand) vegan sour cream

• ½ tsp. dried thyme

• 1/8 tsp. ground black pepper

• 1/8 tsp. salt (omit salt if using kalamata olives)

• 1 clove garlic

• 1 tsp. dried minced onion

 

• Toast walnuts in a pan on the stovetop over medium heat, stirring often, until they are brown. (Toasting brings out the flavor in the nuts.) Let cool.

• Blend all ingredients well in a food processor.

• Chill in the refrigerator until serving.

• Serve with crackers or warm bread. (This also makes a good sandwich spread.)