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Toasted Hazelnut Cream Sauce

This sauce is very versatile, and can actually be made using a variety of nuts.

Course: Sauce
Cuisine: Italian, vegan
Author: Michael Monson
  • 1/2 cup raw hazelnuts
  • 1/4 cup olive oil
  • 2 to 3 cloves of garlic peeled
  • Fresh ground black pepper
  • 1/4 cup soy or plant-based milk
  1. Roughly chop the hazelnuts and garlic. Into a small pan, add the olive oil, chopped garlic and hazelnuts. Bring the stove to a medium heat, and gently stir and toss the garlic and hazelnuts in the oil until they begin to brown and become fragrant. This should take between 3 and 5 minutes. Do not let them burn, or they will turn bitter. When the garlic is about the same color as the flesh of the hazelnuts, remove the pan from the heat and allow them to stop sizzling in the pan.

  2. Pour the oil, hazelnuts and garlic into a food processor or blender and process until a creamy hazelnut butter has formed. This may require you to stop the machine often to scrape the sides. When you have a smooth enough paste, add the soy milk to your processor and pulse until you have a uniform, creamy mixture. Add fresh ground black pepper. Pour into a sealable container and store in the refrigerator until you’re ready to use it.
Recipe Notes

You will be adding hot, salted pasta water to this later, so hold off on the salt for right now.