Servings: 6 Total time: 15 min
Ingredients
1 1/2 cups raw unsalted cashews
2 tablespoons olive oil
1/2 medium sweet onion, diced
4 cloves garlic, minced
2 cups unsweetened almond milk*
1/4 cup nutritional yeast*
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
Bring about 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.
Meanwhile, heat the olive oil in a small pan over medium heat. Add the diced onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Remove from heat.
Drain the cashews and discard the soaking water. Add them to a blender along with onions, garlic, almond milk, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Use as a bechamel replacement or enjoy with whole grain, whole wheat, or legume pasta.
Notes:
Not Vegan: Swap nutritional yeast for grated parmesan cheese.
Cashew Free: Use raw slivered almonds instead of cashews, or even sunflower seeds.
No Almond Milk: Use any unsweetened and unflavored non-dairy substitute (soy, cashew, coconut), low-fat milk, water, or low-sodium vegetable broth.
Storage: Best enjoyed immediately. Freeze in small freezer-friendly containers. Leave room for expansion. Reheat in the microwave or stovetop until warm.
