Walnut Meat (4 Ways)
Walnut Meat is a fantastic, healthy alternative to its ground predecessor! Made with walnuts, mushrooms and spices, it’s quick, easy and amazingly delicious!
This raw nut meat is crumbly with a nice texture and full of flavor! Plus, changing up the spices easily makes it customizable for Mexican, Italian, or Indian cuisines.
What does walnut meat taste like? Walnuts have musty, bittersweet flavors and a thick, oily texture. Mushrooms are earthy with a softer, meaty texture. Together, they blend into wonderful vegan ground meat replacements.
If you don’t care for mushrooms, I assure you that you cannot tell they are there, in taste or texture. But if you don’t want to try my way, you can always replace them with more walnuts or cooked lentils.
One of the reasons I love the addition of mushrooms in the walnut meat is to help make a good serving size without too much fat. Although the walnuts are full of good fats, too much is too much. It just made perfect sense that mushrooms should be a key ingredient in raw nutmeat.
Both the mushrooms and walnuts used in this recipe are full of goodness. Together this recipe is full of omega’s, protein, healthy fats, and trace minerals!
So without further ado, let’s un-cook something wonderful!
What Ingredients are in Walnut Meat?
This savory mixture includes walnuts, mushrooms, tamari, and spices of choice.
These are just a few ideas for how to change it up:
- Mexican: Make walnut taco meat using spices like cumin, chili powder, chipotle powder, cayenne, coriander, paprika, cilantro, and/or lime.
- Italian flavor: Use oregano, basil, marjoram, sun-dried tomatoes, sage, thyme, rosemary, Italian seasoning, or Herbs de Provence.
- American: Garlic powder, onion powder, thyme, salt and pepper.
- Indian: Garlic, onion or ginger powder, turmeric, cumin, coriander, paprika, garam masala, and/or cayenne.
You can see there are many ways to change up the spices to suit the cuisine type you are cooking, you’ll just need to play with the spices to find your perfect fit.
How To Make Walnut Meat
(Note – The full printable recipe is at the bottom of this post)
- Simply add the walnuts, mushrooms, tamari and spices to the bowl of a food processor.
- Give a few pulses until just combined and crumbly, as shown above.
And that’s it, now you’re ready to use it any way you like!
Top Tips
- Don’t over-process. Over-processing will turn the mixture into a pate texture.
- Warm it up. You can easily warm up the nut mixture over low heat or in the microwave until warmed through.
- Can I omit the mushrooms? Yes, if you don’t care to use mushrooms, simply replace them with additional walnuts or cooked lentils.
- How do you store leftovers? Leftovers can be kept in the refrigerator for up to 3 – 4 days. It’s not recommended to freeze.
- If you have nut sensitivities, you may want to soak the cashews in cool water for 8 hours before using them to remove the phytates and tannins.
How To Use Walnut Meat
- Salad: It’s perfect topped on leafy greens making a Vegan Taco Salad.
- Burritos: Add it to the filling of these Vegan Burritos or simple burritos with Refried Beans, Pico de Gallo, and Guacamole.
- Tacos: Use it in Vegan Street Tacos or add a few crumbles to these Vegan Black Bean Tacos.
- Chili: Serve it in Raw Vegan Chili or Easy Three Bean Chili.
- Nachos: Add a serving to this Vegan Nacho Bowl.
- Pasta: Top it on your favorite spaghetti or lasagna, using the Italian flavor combination.
More Easy Topping Recipes!
Let me know if you try this raw nut meat recipe or have a question! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintWALNUT MEAT (4 WAYS)
Walnut Meat (aka raw nut meat) is a fantastic, healthy alternative vegan faux ground meat made with walnuts, mushrooms and spices. It’s quick, easy and amazingly delicious!
- Prep Time: 5 min
- Total Time: 5 min
- Yield: Serves 3
- Category: How-to
- Method: food processor
- Diet: Vegan
Ingredients
Walnut Meat Base:
- 1 cup walnuts
- 1 cup mushrooms, sliced
- 1 tablespoon tamri (nama shoyu, soy sauce, or coconut aminos)
- salt + pepper, to taste
Mexican:
- 1 tablespoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle powder (or cayenne)
Italian:
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (or garlic powder)
Indian:
- 2 teaspoons coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin (or garam masala)
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder (or onion powder)
American:
- 3/4 – 1 teaspoon EACH garlic and onion powder
- salt + pepper, to taste
Instructions
Pulse to combine: Simply add the walnuts, mushrooms, tamari and spices to the bowl of a food processor. Pulse a few times until just combined and crumbly. Careful not to over process or it will turn smooth like pate.
Taste for seasoning, adding more of any spice you like.
Warm it up: Optionally, heat on the stove over low heat, stirring frequently until warmed through. Alternatively, heat in the microwave using 15 second intervals, stirring between each, until warm. Just don’t overcook.
Makes about 1 1/2 cups.
Serves 3
Store: Leftovers can be stored in the refrigerator for up to 3 – 4 days.
Notes
Full list of flavor variations to play with:
- Mexican: Make taco meat with spices like cumin, chili powder, chipotle powder, cayenne, coriander, paprika, cilantro and/or lime.
- Italian flavor: Use oregano, basil, marjoram, sun dried tomatoes, sage, thyme, rosemary, Italian seasoning, or Herbs de Provence.
- American: Garlic powder, onion powder, thyme, salt and pepper.
- Indian: Garlic, onion or ginger powder, turmeric, cumin, coriander, paprika, garam masala, and/or cayenne.
If you have nut sensitivities, you may want to soak the cashews in cool water for 8 hours before using to remove the phytates and tannins.
Nutritional values are estimates only. See our full nutrition disclosure here.
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I’m not new to vegan cooking, but I am new to using walnuts as a filler. I’m allergic to ALL mushrooms so I used TVP mixed with mine since I already had some (bulk). I recently came across 5 large (free) bags of walnuts and your spice mixes really give me a lot to work with.