Walnut Cream Sauce for Pasta and Broccoli: This photo doesn’t make it look all that creamy, but trust me, it is. The walnut chunks show up better in the picture, which was taken in the poor lighting at my grandmother’s house.
– 1 ¼ cups finely chopped walnuts
– 2 cloves garlic, minced
– 1 bay leaf
– 1 tbsp. olive oil
– 2 tbsp. flour
– 2 cups almond milk (not flavored or sweetened)
– 1 tbsp. dried parsley
– 1 tsp. sugar (optional)
– 1-1 ½ tsp. salt
– pepper to taste
How: Chop garlic and walnuts. Saute garlic in olive oil over medium-high heat in a saucepan. Once the garlic has slightly browned, reduce heat to low and mix in flour until the olive oil and flour have turned into a paste. Stir constantly for an additional minute, then add a cup of the almond milk. Add the walnuts and continue stirring until the paste seems broken up and distributed throughout the milk, then add the additional cup of almond milk. Turn the heat back up to medium-high to bring the sauce to a boil. Once boiling, reduce heat again and simmer, stirring occasionally, for 15 minutes, or until the sauce has reached desired consistency. Serve warm on cooked pasta or vegetables (really best for broccoli).