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 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1-1/2 cups water
- Salt to taste
- 2 cups cooked chickpeas
Preparation
Add 1 cup raw cashews to a small saucepan with enough water to cover by 2 inches and bring to a boil
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, 1/2 teaspoon ground white pepper, 1-1/2 cups water, and salt to taste
Heat the sauce in a large saucepan until it just starts to thicken
Mix in 2 cups cooked chickpeas and the steamed broccoli florets
Cook until heated through
Serve with the desired amount of pasta
