Walnut Sauce

Directions

1. 1
   Put the flour in a small dry frying pan over medium heat and toast, stirring often, until it has darkened evenly to a light brown.
2. 2
   Transfer the flour to a blender.
3. 3
   Add the walnuts, liquid aminos, lemon juice, garlic, pepper, and 1/2 cup of the vegetable bouillon to the blender and blend until smooth.
4. 4
   Add the remaining 1 1/2 cups of the bouillon and blend until smooth.
5. 5
   Scrape the mixture into a medium saucepan.
6. 6
   Bring to a simmer over low heat, and simmer, stirring often, until the mixture is thickened, about 2 minutes.
7. 7
   Serve hot.
8. 8
   This was developed especially for the zucchini boats, but is also good over brown rice, potatoes and vegetables.