This vegan walnut sauce is rich, creamy, and savory. I like to toss it with cooked pasta, use it as a white pizza sauce, or drizzle it on roasted vegetables. Give this recipe a try if you’re looking for homemade plant-based sauces, like this creamy cashew pasta sauce, which is another one of my favorites.
Ingredients and Substitutions
Blended walnuts give this sauce its rich, creamy texture. You can use either raw or roasted walnuts.
Nutritional yeast adds a cheesy, umami flavor to this sauce. It’s often available at health food stores, or you can purchase it online.
Dried rosemary, sage, and thyme add a woodsy, savory flavor to the sauce. You can substitute any other dried or fresh herbs you prefer.
How to Make Vegan Walnut Sauce
Place the walnuts in a bowl, then add enough cold water to cover. Let the walnuts soak for at least 6 hours in the fridge (or overnight).
Drain and discard the soaking liquid, then add the walnuts to a high-powered blender. Add 1 cup of cold water, the garlic clove, nutritional yeast, salt, rosemary, sage, thyme, and black pepper to the blender. Blend until smooth and creamy.
Heat to your desired temperature on the stovetop or in the microwave, then toss with cooked pasta (this recipe makes enough sauce for 4 servings of pasta). Or use anywhere else a savory, creamy sauce works well.
Vegan Walnut Sauce Recipe (Cream Sauce for Pasta Dishes)
Equipment
- High-powered blender
Ingredients
- 1 cup walnuts (either raw or roasted)
- 1 cup cold water (plus more for soaking the walnuts)
- 1 garlic clove
- 1/3 cup nutritional yeast
- 3/4 teaspoon salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
Instructions
- Place 1 cup walnuts in a bowl, then add enough cold water to cover.
- Let the walnuts soak for at least 6 hours in the fridge (or overnight).
- Drain and discard the soaking liquid, then add the walnuts to a high-powered blender.
- Add 1 cup cold water, 1 garlic clove, 1/3 cup nutritional yeast, 3/4 teaspoon salt, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried sage, 1/4 teaspoon dried thyme, and 1/8 teaspoon black pepper to the blender.
- Blend until smooth and creamy.
- Heat to your desired temperature on the stovetop or in the microwave, then toss with cooked pasta (this recipe makes enough sauce for 4 servings of pasta). Or use anywhere else a savory, creamy sauce works well.
Notes
-
Store in an airtight container in the fridge for up to three days.
