The walnut sauce (also vegan) can be used in any recipe with pasta, gnocchi, or ravioli, with vegetables, or spread on bruschetta. It keeps in a glass jar in the refrigerator and is the perfect dressing for any dish, which will suddenly become special.
The walnut sauce can also be made in a vegan version by substituting some ingredients and you can double the quantities if you think 350 g of sauce from this recipe won’t be enough. It pairs wonderfully with vegetables, meat and fish — it’s a sauce that will make any dish shine. Another special sauce that should not be missing is carrot sauce, an original recipe to try.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 1 cup walnut kernels
- 1/2 cup cooking cream (can be replaced with plant-based cream)
- 1 oz grated Parmesan cheese (can be replaced with 2-3 tablespoons nutritional yeast flakes)
- 2 tbsp extra virgin olive oil
- 2 tbsp butter (can be replaced with plant-based margarine)
- 2 tbsp bread crumb (bread crumb soaked in water and squeezed)
- 2 tbsp pine nuts
- 1 1/2 clove garlic
- 1 1/2 tsp salt
- to taste pepper, marjoram or nutmeg
undefined
Preparation
1 – Wet the bread crumb with water and then squeeze out the excess.
2 – Put almost all the ingredients into a blender (except the salt and spices) and blend for 3-4 minutes.
3 – Stop when the sauce becomes smooth and creamy.
4 – Finally add the spices and the salt. Blend again and the walnut sauce is ready.
5 – Store it in the refrigerator in a glass jar or in an airtight container.
6 – Walnut sauce is excellent for dressing pasta, gnocchi, ravioli, also for filling a lasagna, or spread on bread crostini.
