Walnut Sauce

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Servings: 4 Difficulty: Intermediate
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A rich, nutty, and savory vegan sauce perfect for drizzling over vegetables or grains.
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This Walnut Sauce is a sophisticated, plant-based condiment that delivers deep umami flavors and a luxurious texture. By toasting whole wheat flour, you unlock a nutty aroma that complements the raw walnuts beautifully. Liquid aminos provide a savory depth similar to soy sauce, while fresh lemon juice cuts through the richness with bright acidity. The result is a thick, glossy sauce that clings perfectly to roasted vegetables, steamed greens, or hearty grains like brown rice and quinoa. It’s an excellent way to add protein and healthy fats to a meal without using dairy or meat. Simple to blend and quick to simmer, this sauce is a versatile addition to your everyday cooking repertoire, offering a gourmet touch to simple ingredients.

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Walnut Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1309.2

Description

This Walnut Sauce is a sophisticated, plant-based condiment that delivers deep umami flavors and a luxurious texture. By toasting whole wheat flour, you unlock a nutty aroma that complements the raw walnuts beautifully. Liquid aminos provide a savory depth similar to soy sauce, while fresh lemon juice cuts through the richness with bright acidity. The result is a thick, glossy sauce that clings perfectly to roasted vegetables, steamed greens, or hearty grains like brown rice and quinoa. It&# 226;ÂÂs an excellent way to add protein and healthy fats to a meal without using dairy or meat. Simple to blend and quick to simmer, this sauce is a versatile addition to your everyday cooking repertoire, offering a gourmet touch to simple ingredients.

Ingredients

Directions

  1. Place the whole wheat flour in a small dry frying pan over medium heat.
  2. Toast the flour, stirring frequently, until it darkens evenly to a light brown color and becomes fragrant.
  3. Transfer the toasted flour to a blender.
  4. Add the walnuts, liquid aminos, lemon juice, crushed garlic, black pepper, and 1/2 cup of the vegetable stock to the blender.
  5. Blend the mixture until it is completely smooth.
  6. With the blender running, slowly add the remaining 1 1/2 cups of vegetable stock and blend until smooth.
  7. Scrape the blended mixture into a medium saucepan.
  8. Bring the mixture to a simmer over low heat.
  9. Simmer, stirring often, until the sauce has thickened to your desired consistency, about 2 minutes.
  10. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1309.2kcal
% Daily Value *
Total Fat 139.9g216%
Saturated Fat 19.9g100%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 15.3g6%
Dietary Fiber 3.6g15%
Sugars 0.9g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce was originally developed for zucchini boats but is also delicious served over brown rice, potatoes, and various vegetables.

For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend or toasted almond flour.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.

Keywords: walnut, sauce, vegan, vegetarian, gluten-free, dairy-free, plant-based, umami, savory, blender, whole wheat, liquid aminos, garlic, lemon, vegetable stock, toasted flour, healthy fats, zucchini boats, brown rice, condiment, easy
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