I made some pasta tonight and decided to make a creamy sauce layer and then a spicy tomato sauce layer. The tomato sauce was a basic jarred marinara, some Boca crumbles, cayenne, and some chili oil.
The cream sauce, though, that was where the real magic was! It was good enough that Aaron insisted I write down the recipe. Sometimes simple is best!
1 cup raw, unsalted cashews
1 1/3 cup water
1/2 tsp salt
1/4 tsp lemon juice (I used the kind from a lemon-shaped squeeze bottle)
1 tsp nutritional yeast
Take the cashews and the water and put them in a pan. Boil for 5 minutes. Add this and the rest of the ingredients to a high powered blender (Vitamix or something similar) and blend for a few minutes until it's smooth and creamy. If you don't have a strong blender, it might turn out gritty, though boiling the cashews longer could help.
The sauce will already be warm and ready to serve!
Nutrition (per 1/6 of recipe - about 1/4 cup per serving):
Fat: 8 g
Carbohydrates: 6.3 g
Fiber: 1 g
Sugars: 1.4 g
Protein: 3.6 g