Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)

Popular Nuteena was removed in 2005
Wikipedia image

Homemade Nuteena-Style Spread (Adventist Classic)

Nuteena was a much-loved vegetarian sandwich spread (meat analog) that played a notable role in classic Adventist food history. Though it is no longer sold, many people still search for ways to recreate its familiar, savory flavor.

This homemade Nuteena-style spread is a simple, blender-based recipe that aims to replicate both the taste and creamy, satisfying texture of the original—using accessible pantry ingredients common in many Adventist vegetarian sandwich spreads.

PUT IN BLENDER:

15 oz / 425 g can garbanzo beans (chickpeas), drained (reserve liquid)
2/3 cup / 160 ml garbanzo liquid (from can or cooking)
1 1/2 tablespoons / 22 ml tomato paste
1/4 teaspoon / 1.25 g onion powder
1/4 teaspoon / 5 ml lemon juice
1/3 cup / 80 g peanut butter

💞 Blend all ingredients until completely smooth.
This is the basic recipe.

🍜 Transfer to a large bowl with a lid or a wide-mouth jar.
🥪 Makes approximately 2 1/3 cups of savory sandwich spread.

At the time of eating, some people like to personalize their individual servings by mixing in:

chopped olives
finely chopped celery

Others enjoy it topped with sprouts and minced sweet onion on crackers, or as a hearty sandwich filling on their favorite bread or bun—much like other traditional vegetarian meat analog recipes found in Adventist kitchens.

I would love to read your comments about this recipe—have you tried it yet? Several small adjustments to the base recipe were inspired by reader feedback. Did you add or subtract an ingredient that made it just right for you?

Recipe credit: This recipe was supplied by Wyona Hertwig, a wonderful vegan cook and dedicated Vegetarian School organizer and teacher.

You may also enjoy comparing this homemade version with Loma Linda vegetarian products and other traditional Adventist foods.
(I am an Amazon associate and receive a small referral fee if you make a qualified purchase through the link. You are not charged extra.)

🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.

Comments

Anonymous said…

Why separate the garbonzo beans from the liquid and then blend it in instead of just adding it all at once? Could you include what type of olives?

February 28, 2018 at 7:37 PM

Cynthia Zirkwitz said…

Hi there-- the garbanzos are separated from the liquid (aqua faba) so that is possible to measure out the correct amount of fluid and avoid "soupiness". Use your choice of pitted olives. Thanks for asking!

February 1, 2019 at 12:47 PM

I’d love to hear if anyone else has tried this. I tried another copycat recipe that I found online and it was not good at all.

November 10, 2020 at 4:49 PM

find the nuteena-like spread to be a very pleasant-tasting savory. You could amp up the flavor by adding a 1/4 teaspoon more salt, or add in something like Marmite for that yeasty zing. Add the flavors that you like. But it has a nice mild base that is not bad-tasting to most folks. Thanks for commenting.

January 6, 2021 at 12:18 PM

Did the original Nuteena really have olives with the peanut butter taste? I don't remember that. If so I wonder if leaving it out drastically alters the Nuteena taste? Any input is appreciated.

November 22, 2024 at 4:05 AM

I am sorry to say that the author of this Nuteena take-off recipe and other great recipes on here-- Wyona Hertwig-- passed away recently. However, she was a great recipe developer and as odd as the peanut butter and olive combination might appear, it probably is as close as you will get to the original taste. It is definitely a unique savory sandwich spread. I would suggest that you try just a small quantity at first, and adjust it to suit you-- maybe if you leave out the olives, just add other salty flavor and use real olive oil for sure. If you leave out the peanut butter (?) you might want to try a more neutral flavor nut butter, like cashew? I would encourage you to experiment with the nut/salty combination to get what tastes best to you. Ask some other friend who remembers the taste and see what they might suggest. Please yourself with the taste that you like, really. All the best! Please let me know how things work out! ~Cynthia

November 23, 2024 at 8:42 PM

Cheryl Cruise Canaday said…

So sorry to hear about Wyona's death. Thank you for posting her recipe. We are going to try it this week and will post about our results. My mom just celebrated her 85th birthday yesterday and has been cooking for a long, long time, so she'll be on hand to help and give her input! We lived in Loma Linda when I was a baby, and Nuteena was always a family favorite.

May 23, 2025 at 8:26 PM

Cheryl, thank you for your comments. I hope it turns out tasty for you, and if you make some adjustments, I would be very interested to hear about them... I am pretty sure Wyona would be honoured to have a long-time Adventist cook trying this out and making changes if need be... Enjoy a wonderful time cooking with your Mom!

May 30, 2025 at 9:22 PM

The original Nuteena, itself, did not have olives. Remember, this is a Nuteena Sandwich Spread. I add freshly chopped celery and some mayonnaise to mine. The olives I use are the green ripe olives, and I just slice them. I tend not to add the celery until just before eating because it gets wimpy and soggy if you store it mixed in. I chop the celery and put in a 1 cup container with a paper towel in the bottom to absorb any moisture to keep the celery crisp. This was one of my family’s favorite school sandwiches, there were 7 kids in my family so adding the olives and celery helped make enough for the whole family to have one sandwich for lunch!

September 6, 2025 at 9:46 AM

That makes sense. I will make a couple of changes to the post to clarify that. Thanks!

September 28, 2025 at 9:08 PM

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