This sauce is perfect for pasta dishes, poured over roasted veggies or a roasted potato, or drizzled over some sourdough loaf.
2 cups unsalted cashews
1 1/4 cups veg broth/water
1-2 cloves garlic
1 tsp Oryx salt
- Boil cashews for 30 minutes and rinse.
- Place cashews in a food processor or high speed blender with the broth, garlic, and salt.
- Blend the ingredients until very smooth. Add water to improve consistency if desired.
My favourite dish to make with this sauce is a creamy mushroom pasta! All you do is add some sautéed mushrooms to the already blended sauce and pour over a bowl of gluten free tagliatelle. Sprinkle some nutritional yeast over the top for a more cheesy taste.
~ Rebecca Hayter