Walnut Cream Sauce with Mushrooms & Sweet Red Peppers

Toasted walnuts for me = zilch will power.  Especially right out of the oven-I’m easily getting my share of omega’s for the day.  There’s just something about them that I cannot resist.  So I wanted to think of a way to extend that flavor I love without eating my daily calorie needs in 5 minutes.  After making my first cashew cream sauce I thought why not try it with walnuts?

Using the same soaking and blending technique I made a walnut cream base.  On low heat I sauteed some onion, garlic & mushrooms to add some “meatyness”.  To say that I am excited about my growing herb garden is a complete understatement.  I am using my organic fresh herbs {thanks mom :)} whenever I can-they enhance food incredibly in taste, presentation and flavor.  Fresh chives were the perfect choice.

Not only does this dish make an exceptionally tasty and healthy one, but it’s super fast to prepare.  Besides soaking the water for roughly 2 hours, your effort requires maybe 10 minutes?  Depending on your slicing skills 😉

You could also use other spring/summer vegetables like summer squash, baby spinach (all year round for me) eggplant, asparagus…etc.

Ingredients: 1 serving

1/4 cup toasted walnuts, soaked in warm water for 2 hours

1/4 vidalia onion

1-2 cloves garlic

optional-1 tbsp nutritional yeast

4 baby bella mushrooms sliced, or other favorite

1/4 cup roasted red bell pepper

few tbsp fresh chives


Create walnut base by saving about half of the walnut soaked water.  Place walnuts in food processor and 1/4 cup fresh purified water, (or less for thicker sauce).

In deep enough saute pan, on low-medium heat, saute onion for 2 minutes and add mushrooms.  Add garlic after 3 minutes and saute until fragrant, 1-2 minutes.  Add walnut cream base and reduce down to your desired consistency.  Add walnut water reserve for more nutty flavor and reduce down again as desired.

To preserve the health benefits of the red bell peppers I add them in right before serving and top with fresh chives.  I also had some left over quinoa for protein that added even more nutty flavor 🙂

You could of course have this dish over your favorite pasta and add a sprinkle of parmesan cheese but I kept my vegan and gluten free.  You could add real cream but in my opinion and experience I find it to dim the flavors and give dishes a bland taste.


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