By Morgan Bates a Recent ASU Nutrition Student
This recipe is incredibly easy to make and will give you a delicious and versatile sauce that you can make at a moment’s notice. It is an excellent source of protein and is full of heart-healthy fats from the cashews. It also packs a punch with vitamin B-12 from the nutritional yeast. Pour this over grilled vegetables, such as zucchini or asparagus, mix with cooked pasta for a rich macaroni and “cheese,” or add to tacos for a creamy, cheesy topping.
1 cup raw cashews (soaked overnight)
½ cup nutritional yeast
1 tablespoon white miso (this ingredient is optional)
1 tsp garlic powder
1 tsp onion powder
1 cup almond milk or water
1 tablespoon lemon juice
salt and pepper to taste
Soak cashews in water for at least 6 hours (overnight is best). Drain and rinse cashews in fresh water. Place all the ingredients into a blender and blend on high until smooth and creamy. If the sauce is too thick, you can add more water 1 tablespoon at a time until it reaches the consistency you are looking for.