Topping
3/4 cup walnut halves

1 Tbsp nutritional yeast

2 tsp extra-virgin olive oil

1/2 tsp garlic powder

1/2 tsp chopped fresh rosemary

1/2 tsp fresh thyme leaves

Sea salt and ground black pepper, to taste

Walnut Sauce and Zucchini
1 medium new potato, peeled and diced (about 1 1/4 cups diced potato)

1/4 cup walnut halves

3 cloves garlic, peeled

2 tsp nutritional yeast

1 tsp lemon juice

1 tsp extra-virgin olive oil

1 tsp grainy mustard

1/2 cup filtered water

Sea salt and ground black pepper, to taste

2 medium zucchinis, sliced into 1/4 inch rounds