Sauce & Stock
3 cups raw cashews soaked 4 hours or overnight and drained
1 medium onion finely chopped
3 cloves garlic finely chopped
1 cup low-sodium vegetable broth
1 cup unsweetened soymilk or almondmilk
2 tablespoons nutritional yeast
1/4 teaspoon fine sea salt
1/4 teaspoon ground white pepper
Chopped fresh herbs such as thyme, rosemary, sage or parsley for garnish
You can use this versatile vegan sauce in baked pasta recipes, or spike it with curry powder or harissa and serve it hot as a sauce for vegetables, tofu or just about anything grilled. Chill it and add a little lemon juice for a delicious alternative to mayonnaise.
Dairy Free [1]
Vegan [2]
Vegetarian [3]
Sugar Conscious [4]
Heat a medium high-sided skillet over medium heat until hot.
Add onion and cook, stirring frequently, until it begins to brown and stick to the skillet, about 5 minutes.
Stir in garlic.
Add a few tablespoons of broth and cook, stirring, until onion is very tender and liquid has evaporated.
Transfer onion mixture to a blender and add remaining broth, cashews, soymilk, nutritional yeast, salt and pepper.
Blend until very smooth, 1 to 2 minutes. Stir in herbs, if using.
The sauce will keep refrigerated for about 5 days.
Per Serving:Serving size: about 1/4 cup, 90 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 95mg sodium, 6g carbohydrate (1g dietary fiber, 1g sugar), 4g protein