This is a delicious vegan and gluten free pasta recipe that takes very little time to prepare. Walnuts and sage dominate the flavor of the creamy sauce, and walnut pieces provide some texture; turning a few simple ingredients into a hearty meal.
2In food processor, combine 1 cup finely chopped walnuts, 12 oz silken tofu, 1 cube vegetable bouillon, 2 tbsp olive oil, 1/3 cup almond milk, sea salt, and sage leaves. Puree until smooth. Sauce will appear liquidy.
3Drain pasta, (if using gluten-free pasta, rinse with cold water) and while still in colander, drizzle with extra olive oil and sprinkle with salt. Toss pasta with sauce and half of the amount of the larger crushed walnuts. Place into serving dishes and top with the remaining crushed walnuts.
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With football season right around the corner, it’s time to start planning what to make for your fall party appetizers, and it just doesn’t get any cuter than this Football Cheddar-Horseradish Walnut Cheese Ball!
We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting.