This sauce is so easy, creamy, flavorful, and just plain delicious!! I enjoyed it with some delicious pasta (ingredients to come at the end of post) but this would be amazing on broccoli or cauliflower, as a dip, and, and, and. It is just simple & amazing.
**Makes 3-4 servings, depending on how much you use**
- 3/4 cup raw cashews
- 1 1/4 cup hot water (if you are having this with pasta, use the starchy water from cooking the pasta!)
- 1-3 garlic cloves, based of flavor preference
- Juice of 1/2 lemon
- 1T extra virgin olive oil
- 2-3T nutritional yeast
- Salt & pepper to taste
- 1T psyllium husk, optional
Put all ingredients, except for psyllium husk and S&P, in a high-powered blender (you all know I LOVE my Nutribullet) and blend until smooth and creamy. Season with salt and pepper to taste. If you want a thicker consistency add 1T of psyllium husk and blend again for a few seconds. It will thicken within a minute…and adds some extra fiber 🙂
That’s it. Told you it was simple 🙂
Put it on any and everything!!! Such as….
This was my dinner tonight 🙂 SO GOOD!!
It consisted of:
- Gluten-free rice pasta
- Crimini mushrooms
- Peas (frozen)
- Kidney beans (low-sodium, canned)
I cooked my pasta and used the water to make my sauce…Next I sauteed the mushrooms and broccoli until slightly tender. Then added peas and kidney beans to warm up. Lastly, I added back in my pasta and sauce, tossed together and top with a little nutritional yeast and/or Vegan Parm.
**I had leftover sauce and am not upset about that at all 🙂 Just keep refrigerated.
Eat. Enjoy. Love.