Tonight for supper, I had a delicious Cashew Cream Sauce that livened up a simple supper of stir fried veggies, chickpeas, and brown rice pasta.
Here is the recipe for Cashew Cream Sauce (see picture of full meal to the left):
3/4 cup cashews, 1 cup warm water, 1 tbsp nutritional yeast, 2 garlic cloves, minced, 1 lemon, freshly squeezed, 1/8 tsp sea salt
Soak cashews in warm water for 30 minutes. Drain cashews, saving 1/2 cup of the soaking water for the sauce, and place cashews and water into food processor/blender. Add remaining ingredients and blend to desired consistency.
The Cashew Cream Sauce can be served over grains, legumes, vegetables to add an extra sparkle to any meal!