Watermelon Rind Spread Recipe (Savory & Vegan)
Creamy, savory, and totally unexpected: this vegan spread is made from watermelon rind and packs big flavor with garlic, lemon, and umami richness.
Servings: 4 people
Equipment
- food processor I'm using a Magimix.
Ingredients
- Rind from half a medium organic watermelon about 400–500 g / 3-4 cups
- Vegetable broth enough to cover (about 1 liter or up to 1.5 liters)
- 3 garlic cloves peeled
- 4 –6 tablespoons olive oil
- 6 –7 tablespoons nutritional yeast
- 1 tablespoon white almond butter or any mild nut butter
- Salt and pepper to taste
- 1 –2 tablespoons psyllium husks for extra creaminess and binding
Instructions
- Prep the rind.Wash the watermelon rind thoroughly (best before you cut open the watermelon). Chop it small – think tiny dice – so it softens quickly. A vegetable dicer comes in handy for this step.
- Simmer.Place the chopped rind in a pot, cover with vegetable broth, and let it simmer for 20–30 minutes until soft (the rind will turn translucent, see images above).Drain well (but save that broth! It’s perfect for soups – or freeze it for later).
- Blend it up.Let the rind cool a bit, then toss it in a food processor with the olive oil, garlic, nutritional yeast, almond butter, salt, and pepper.Blend until smooth, but still have a bit of a bite.
- Add thickener.Check the consistency. If the spread is too runny, stir in 1 tablespoon psyllium husk and let it rest for 10–15 minutes. Add more if needed.
- Taste and adjust with salt & pepper.
Notes
Storing Tip
Store in an airtight container in the refrigerator for up to 4–5 days. Because it’s vegetable-based, it’s best enjoyed fresh. It also freezes well in small portions.