I love making anything that involves turning cashews into something cheesy. I love this recipe because it's quick and easy to make and pretty good for you!
When I use this as a pasta sauce I like to mix in some broccoli. I chop the broccoli into small pieces and mix it all together. The picture is different because I was sharing my meal with someone who doesn't enjoy broccoli. You can also add peas and some fresh herbs to make another tasty dish.
When making this recipe it's best to use raw organic cashews if you can. Soak them in water anywhere from 20 minutes as a minimum to overnight. If you don't have a highspeed blender definitely soak them overnight so your sauce is creamy.
I like to add a small amount of carrot to add a little sweetness and color. That is my preference but it's not completely necessary. The lemon can be very important because it helps make the sauce taste like cheese and not cashews. The nutritional yeast is also very important for the cheesy flavor and added nutrition. If you plan on eating plant-based or vegan from now on consider this item a staple in your kitchen.
This sauce will cover about 1 lb. of pasta adequately. If your adding broccoli be sure to squeeze out any water after cooking it so it doesn't water down the sauce. You might want to use less pasta if you want it to be extra cheesy.
Let's get started!
Prep time (Not including soaking the nuts) 10 minutes
Cook time 10 minutes
1 medium white onion, diced
3-5 garlic cloves, minced
1/2 of a carrot, shredded
1 1/2 - 2 cups of veggie broth
1/2 heaping cup of raw cashews, soaked for 20 min to 24 hrs
2 tbs fresh lemon juice
5 tbs of nutritional yeast
salt and pepper to taste
Serve over a pasta of your choice. It also tastes great with steamed broccoli and as a sauce for roasted veggies.
I hope you enjoy and keep this recipe as a staple in your plant-based kitchen!
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