Walnut Sauce
Yield
1 servingPrep
20 minCook
?Ready
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
whole-wheat flour
|
|
| ½ | cup |
walnuts
raw |
|
| 3 | tablespoons |
liquid aminos
|
* |
| 1 | tablespoon |
lemon juice
|
|
| 2 | cups |
vegetable stock
|
|
| 1 | each |
garlic cloves
crushed |
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
whole-wheat flour
|
|
| 118 | ml |
walnuts
raw |
|
| 45 | ml |
liquid aminos
|
* |
| 15 | ml |
lemon juice
|
|
| 473 | ml |
vegetable stock
|
|
| 1 | each |
garlic cloves
crushed |
|
| 0.6 | ml |
black pepper
|
|
Directions
Put the flour in a small dry frying pan over medium heat and toast, stirring often, until it has darkened evenly to a light brown.
Transfer the flour to a blender.
Add the walnuts, liquid aminos, lemon juice, garlic, pepper, and ½ cup of the vegetable bouillon to the blender and blend until smooth.
Add the remaining 1½ cups of the bouillon and blend until smooth.
Scrape the mixture into a medium saucepan.
Bring to a simmer over low heat, and simmer, stirring often, until the mixture is thickened, about 2 minutes.
Serve hot. This was developed especially for the zucchini boats, but is also good over brown rice, potatoes and vegetables.
