📝 About This Recipe
This luxurious, dairy-free sauce draws inspiration from the rustic 'Salsa di Noci' of Liguria, Italy, offering a sophisticated depth that rivals any traditional heavy cream. By blending toasted walnuts with aromatic roasted garlic and nutritional yeast, we create a rich, umami-forward profile that is naturally vegan and gluten-free. It is an exceptionally versatile pantry staple that transforms simple pasta, roasted vegetables, or grilled proteins into a gourmet experience.
🥗 Ingredients
The Nut Base
- 2 cups Raw Walnut Halves (high quality, fresh)
- 1.5 cups Hot Water (for soaking and blending)
Aromatics and Flavor
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 1 large Shallot (finely minced)
- 3 pieces Garlic Cloves (grated or pressed)
- 6-8 pieces Fresh Sage Leaves (finely chopped)
- 3 tablespoons Nutritional Yeast (for cheesy depth)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon White Miso Paste (optional, for extra umami)
Seasoning and Garnish
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (coarsely ground)
- 1/8 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Begin by soaking the walnut halves in 1.5 cups of very hot (not boiling) water for at least 15 minutes. This softens the tannins in the skins and ensures a silkier texture.
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2
While the walnuts soak, place a dry skillet over medium heat. Add the walnuts (drained briefly) and toast for 3-5 minutes until they become fragrant and slightly golden. Watch carefully to avoid burning.
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3
Transfer the toasted walnuts and the soaking water into a high-speed blender. Add the nutritional yeast, white miso paste, and lemon juice.
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4
Blend on high for 60-90 seconds until the mixture is completely smooth and creamy. If it feels too thick, add a tablespoon of water at a time until it reaches a heavy cream consistency.
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5
In a large skillet or saucepan, heat the extra virgin olive oil over medium-low heat.
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6
Add the minced shallots to the skillet and sauté for 3-4 minutes until translucent and soft, but not browned.
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7
Stir in the grated garlic and chopped sage. Cook for another 60 seconds until the aroma of the sage fills the kitchen.
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8
Lower the heat to low and pour the blended walnut cream into the skillet with the aromatics.
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9
Whisk gently to combine. Season with sea salt, black pepper, and the freshly grated nutmeg.
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10
Simmer the sauce very gently for 2-3 minutes to allow the flavors to meld. Do not let it reach a rolling boil, as this can cause the nut fats to separate.
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11
Taste the sauce and adjust the salt or lemon juice as needed to balance the richness.
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12
If serving with pasta, add a splash of starchy pasta cooking water to the sauce to help it emulsify and coat the noodles perfectly.
💡 Chef's Tips
For the smoothest texture, a high-speed blender is essential; if using a standard blender, strain the sauce through a fine-mesh sieve. If you find walnuts too bitter, you can blanch them in boiling water for 2 minutes and peel the skins before toasting, though this is time-consuming. Store leftovers in an airtight container for up to 4 days; the sauce will thicken in the fridge, so thin it with a little water or broth when reheating. Avoid high heat once the walnut cream is in the pan to prevent the delicate oils from breaking. To add a smoky dimension, try adding a half-teaspoon of smoked paprika or using roasted garlic cloves instead of raw.
🍽️ Serving Suggestions
Toss with al dente fettuccine or potato gnocchi and top with extra toasted walnuts. Drizzle over roasted cauliflower steaks or steamed asparagus for a decadent side dish. Use as a sophisticated base sauce for a white vegan pizza topped with caramelized onions and mushrooms. Pair with a crisp, dry white wine like a Pinot Grigio or a light Sauvignon Blanc to cut through the richness. Serve alongside crusty sourdough bread for dipping as a warm appetizer.