Pecan Applesauce

Courtesy of Kathleane C. O'Leary


Peeled, cored, chopped apples
1/4 cup pecans for each apple you'll be using
1/4 banana per apple
2 tbs nondairy milk or cream per apple
A shake of sea salt per apple


I prefer using toasted pecans, but raw will do just fine also. On a cold winter night I sometimes use this applesauce in place of a salad for dinner.

In a food processor finely grind 1/4 cup pecans for each apple you'll be using. Add and process all ingredients until smooth.

If the applesauce is too runny, let it sit a bit to give the nuts a chance to soak up some of the liquid.


Add a splash of rum

Add a tablespoon or two of shredded coconut (this will help thicken up a runny applesauce)

Use fresh orange juice in place of the cream

Add a sprinkle of unrefined sugar

Add 1/2 teaspoon vanilla extract per apple

Kathleane C. O'Leary's website can be found here:

See other recipes submitted by Chet Day