About the Recipe
Our son is allergic to milk. We use this for pasta when we want a nice white sauce.
½ cup raw cashews
1½ cup boiling water (water from cooking pasta, with its starch, works best)
1 tsp fresh lemon juice
1-3 cloves garlic
1 Tbsp olive oil
2 Tbsp nutritional yeast
salt and black pepper to taste
Place raw cashews in a food processor and pulse until nuts have been chopped very finely. Carefully add in boiling water and process until smooth. Add the lemon juice, garlic, olive oil, and nutritional yeast, and process again until smooth. Adjust taste with salt and pepper.
Its in the blending process that the sauce thickens, which is why using starchy water is best. It can take a while. If it hasn't thickened enough, you may want to heat the sauce in a saucepan over low heat for a few minutes.
Serve over cooked pasta.