Nothing like a good nut-based “cheese” sauce with umami-laden ingredients to give you a silky, versatile addition to your repertoire.
This recipe makes enough to generously coat 10-12 oz cooked dry pasta in velvety goodness, and is geared towards tossing with noodles – or your fave pasta shapes – and goodies like sautéed veggies and mushrooms. Adapt it to other dishes when you vary the spices.
Ingredients
- 1 cup raw cashews, soaked 4 hours or overnight **
- 3 Tbsp olive oil
- 7 garlic cloves, minced
- 1 yellow or white onion, diced
- 3-4 Tbsp nutritional yeast
- 1 tsp white miso paste
- 2 cups veggie broth
- ¼ tsp fresh-ground nutmeg
- Salt to taste
- Fresh-ground black pepper to taste
Directions
- Heat olive oil over low-medium heat and sauté garlic and onion until tender.
- Drain/rinse cashews and add to blender along with onion/garlic, broth, nutritional yeast, miso and nutmeg. Blend until smooth and creamy, add nutritional yeast/salt/pepper to taste and re-blend briefly to fully mix. **Note: You can also simmer cashews in boiling water for 15 minutes until tender. However, results are best with soaking.