Broccoli and Chickpeas in White Sauce
Ingredients
- 1 cup raw cashews
- 3 cups bite-size broccoli florets
- 1/3 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 tsp onion powder
- 1 1/2 cups water
- Salt to taste
- 2 cups cooked chickpeas
- Freshly ground black pepper to taste
Preparation
Add 1 cup raw cashews to a small saucepan with enough water to cover by 2 inches. Bring to a boil, then remove from heat and set aside to soak for about 15 minutes.
Lightly blanch 3 cups bite-size broccoli florets by boiling for a couple of minutes and running under cold water.
Blend the sauce until smooth using 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tablespoon garlic powder, 1 teaspoon onion powder, and 1.5 cups water. Add salt to taste.
Heat the sauce in a large saucepan until it just starts to thicken. Mix in 2 cups cooked chickpeas and the blanched broccoli florets. Cook until heated through. Serve with desired amount of pasta and add salt and black pepper to taste.
