A delicious vegan red walnut-based sauce that you can use as a pasta sauce or a dip. It's packed with flavour and has a lovely creamy texture with a crisp from the walnuts. It keeps nicely in the fridge for 3-4 days and freezes well for a later use.
**Red Walnut-Based Sauce (Vegan) Recipe**
INGREDIENTS:
For the Red Walnut Sauce:
- 1 cup walnuts, toasted (you can also choose our walnut pieces)
- 1 red bell pepper, roasted and peeled
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (not in oil), soaked in hot water for 15 minutes and drained
- 2 tablespoons tomato paste
- 2 tablespoons nutritional yeast (for a cheesy flavour)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 to 1/2 cup water (for adjusting consistency)
INSTRUCTIONS:
1. **Prepare the Ingredients:**
- Toast the walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. Let them cool.
- Roast the red bell pepper over an open flame, on a grill, or in the oven until the skin is charred. Place it in a bowl, cover with a lid or plastic wrap, and let it cool. Once cooled, peel off the skin, remove the seeds, and chop the flesh.
2. **Blend the Sauce:** In a food processor or blender, combine the toasted walnuts, roasted red bell pepper, minced garlic, soaked sun-dried tomatoes, tomato paste, nutritional yeast, olive oil, lemon juice, smoked paprika, dried basil, salt, and black pepper.
3. **Blend until Smooth:** Blend the ingredients until they form a thick paste. You may need to scrape down the sides of the processor or blender as needed.
4. **Adjust the Consistency:** With the blender or food processor running, gradually add water until you reach your desired sauce consistency. You can make it thicker for a dip or thinner for a pasta sauce.
5. **Taste and Adjust:** Taste the sauce and adjust the seasoning as needed. You can add more salt, lemon juice, or spices to suit your taste.
6. **Serve:** You can serve the red walnut sauce immediately over cooked pasta, as a dip for bread or vegetable sticks, or as a sauce for roasted vegetables. It's delicious both hot and cold.
7. **Storage:** Store any leftover sauce in an airtight container in the refrigerator. It should keep for about 3-4 days. Can also be frozen for a later use.
This vegan red walnut-based sauce is a flavourful and versatile addition to your meals. Add to pasta, on top of a protein or create a ticker consistency for a dip! 💚 Enjoy!
**Red Walnut-Based Sauce (Vegan) Recipe**
INGREDIENTS:
For the Red Walnut Sauce:
- 1 cup walnuts, toasted (you can also choose our walnut pieces)
- 1 red bell pepper, roasted and peeled
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes (not in oil), soaked in hot water for 15 minutes and drained
- 2 tablespoons tomato paste
- 2 tablespoons nutritional yeast (for a cheesy flavour)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 to 1/2 cup water (for adjusting consistency)
INSTRUCTIONS:
1. **Prepare the Ingredients:**
- Toast the walnuts in a dry skillet over medium heat for a few minutes until they become fragrant. Let them cool.
- Roast the red bell pepper over an open flame, on a grill, or in the oven until the skin is charred. Place it in a bowl, cover with a lid or plastic wrap, and let it cool. Once cooled, peel off the skin, remove the seeds, and chop the flesh.
2. **Blend the Sauce:** In a food processor or blender, combine the toasted walnuts, roasted red bell pepper, minced garlic, soaked sun-dried tomatoes, tomato paste, nutritional yeast, olive oil, lemon juice, smoked paprika, dried basil, salt, and black pepper.
3. **Blend until Smooth:** Blend the ingredients until they form a thick paste. You may need to scrape down the sides of the processor or blender as needed.
4. **Adjust the Consistency:** With the blender or food processor running, gradually add water until you reach your desired sauce consistency. You can make it thicker for a dip or thinner for a pasta sauce.
5. **Taste and Adjust:** Taste the sauce and adjust the seasoning as needed. You can add more salt, lemon juice, or spices to suit your taste.
6. **Serve:** You can serve the red walnut sauce immediately over cooked pasta, as a dip for bread or vegetable sticks, or as a sauce for roasted vegetables. It's delicious both hot and cold.
7. **Storage:** Store any leftover sauce in an airtight container in the refrigerator. It should keep for about 3-4 days. Can also be frozen for a later use.
This vegan red walnut-based sauce is a flavourful and versatile addition to your meals. Add to pasta, on top of a protein or create a ticker consistency for a dip! 💚 Enjoy!
