- I mean that's a ton of sauce for the amount of pasta.
(upbeat music)
Alright guys, welcome back to another video
of where I turn something into something else.
I'm going to show you guys how to take walnuts
and turn it into a cream sauce.
Hey guys, I'm Candice the Edgy Veg.
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Today I'm gonna show you how to take walnuts
and turn it into a cream sauce.
Specifically more of a garlic cream sauce that you can
turn into other different sauces if you so wanted to.
But I'm gonna show you the basics today,
but you can take that, you know, add some spinach to it
and make a green spinach sauce.
You can add some tomato sauce to it to make a rosé.
But today we're sticking to a basic garlic cream sauce.
So what I'm doing is using some soaked walnuts.
I've seen this done obviously with cashews so I thought
we do something a bit different and we're going to do that
with some garlic and some onion as well as a little bit
of nutmeg oil, and then noodles if we're making
a pasta sauce we need some pasta.
And then a vegan parmesan cheese.
Using the earth island dairy-free parmesan style cheese.
If you don't have access to parmesan cheese that's vegan,
you can just use nutritional yeast in its place.
Alright, I'm gonna stop talking, let's get cooking.
Alright, the first thing I'm doing is heating up about a
(mumbles)
table spool?
Tablespoon of olive oil to a hot pan.
I'm going to let that heat up for a couple seconds
and then we are going to add our garlic and onion.
So I've just sliced the garlic, you can mince it
or slice it or what ever,
it's all going into a blender anyway.
Then we're also adding onion.
I mean as long as it is cut up enough to fry nicely
and become translucent,
the shape of it doesn't really matter 'cause again
it's all going into a blender.
So I'm going to cook these for about three to five minutes
or until they become translucent.
The onions become translucent
and the garlic becomes fragrant.
You want to make sure that the garlic doesn't brown
or else you're going to have a very bitter flavor
to your sauce.
If you do find that it is cooking too quickly,
you can always add a little bit of water to the pan.
Alright, I have my pasta here. I've chosen fettuccine
for today, but really you can use any shape that you want.
I'm just going to put it into my boiling water.
Alright so I have my blender here,
I'm going to start making the sauce.
So what I did was I soaked these overnight.
What that does is kind of take out some of that brown
color that walnuts have.
It is going to be a little more on the beige side than white
like if you were to use a cashew,
but I gave them a good rinse and soaked them overnight.
That's about one of a quarter cup and now I'm gonna add
one and a half cups of soy milk.
Now you can do this with water as well, I just like the
additional added protein and I love how creamy it makes it.
But again you can use almond milk or just water.
Now I'm going to add the garlic and onion.
And again, the reason why I cooked the garlic and the onion
is just to take some of the sharpness and astringent flavor.
If you use raw garlic and onion,
you just get a harsher flavor.
This kind of sweetens everything which I really like.
The last step is to add my vegan parm.
I mean, this is completely optional,
if you don't have access to a vegan parm,
you can use nutritional yeast.
I would just, to about three tablespoons
of nutritional yeast and then like, half a cup of vegan parm
depending on what you're using.
I just have access to it and I love the flavor
that this give it, I love the stretch factor.
Alright, now we're going to give that a blend.
(blender blending)
Okay so go in, I blended that for about 30 seconds
depending on the type of blender that you have,
your blend time is going to vary but you can just go in
and taste it and see if the texture is nice
and creamy smooth, if it's not, keep blending it.
Mmm mm mm mm mm mm
Now I'm going to go in with a little bit of salt.
I'm going to salt it a little bit here and then while I'm
warming it on the stove, taste it again
and season it with salt and pepper again.
(blender blending)
So that is just about ready to go, let's check on the pasta.
Alright I have my sauce here.
I'm going to add it to the same pan that I was cooking my
pasta in, which I've drained over there, but not before
reserving some of the cooking liquid just in case
this gets a little too thick.
So I'm adding the sauce and I'm just going to heat it over
medium heat and I'm adding a pinch of nutmeg.
So I'm sure you can see what I mean by it has
a bit of a beige color as oppose to a stark white
like a cashew cream sauce would have.
If you did this with walnuts that you have not soaked,
you would get more of a purpely hew, so I definitely
suggest soaking the walnuts plus it makes less work
on your blender, to really grind them down.
Alright, now I'm going to add in my pasta
and just gently mix it in.
So the taste of this guy is a bit like an alfredo
but with some garlic, you can cook it with some vegan butter
and get that real buttery alfredo flavor
or in the blender itself, you can add some spinach
to make a nice spinach cream sauce.
Okay we are platting the pasta.
So obviously the amount of sauce is really up to you.
I love a lot of sauce, so all of my noodles are very coated,
as you can see.
What I like to do is top it with some additional parm,
but again, if you don't have access to vegan parm,
you can just use nutritional yeast.
And then, of course, some parsley.
And for me, I also like a little bit of chillis.
(upbeat music)
Here we have our pasta, time to taste.
I would talk with my mouth full but it's just rude.
I love the nuttier flavor that walnuts give this recipe
and the little bit of heat that, if you add chilis
it gives to it as well, it's nice and creamy
and you really don't need a lot of excess flavorings
or excess salt because it's just really earthy and delicious
and so creamy.
Mmm
If you, you know, want a change from using cashews in
cream recipes, I highly highly suggest using this.
This would also be really nice with mushrooms
'cause walnuts and mushrooms go really well together.
Oh my god, it's so good.
Alright guys, so that is how you turn walnuts
into cream sauce.
Don't forget to check out the recipe in my description box
as always and also there will be a link there
to the Bali trip that I'm doing in September
and I want you to come with me so if you, you know, want to
travel with me and do some cool cooking classes
and see some monkeys and go swimming in the ocean,
check out that link below.
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and let me know in the comment section below
what recipes you want to see next, bye!