Samm'n Spread

 

There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish.

This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers!

INGREDIENTS:  

• 2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rinsing with cold water. 

• 1 cup raw carrot pieces, chopped small

• 1/2 cup filtered water or carrot or celery juice

• 1 tablespoon lemon juice (I used 1 tablespoon organic rice vinegar when out of lemons)

• 1 1/2 celery stalks, cut into small pieces  

• 1/2 teaspoon celtic sea salt OR sea vegetable bits

• 1 teaspoon smoked paprika

• 1-2 tablespoons liquid smoke

• 1 tablespoon maple syrup (optional)

• 2 tablespoons dried or fresh (chopped) dill weed or chives (process last)

METHOD

1. Put the almonds, 1/2 cup of carrots, water and lemon juice through the processor until blended quite smooth.

2. Blend the rest of the ingredients until it makes a sort of course-textured spread. If for whatever reason there are still big hunks left in the spread, put those hunks back in separately and re-process.

3. Refrigerate until ready to serve.

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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