Oil-Free Broccoli and Chickpea White Sauce
Ingredients
Sauce
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground white pepper
- 1 1/2 cups water
- salt to taste
Vegetables
- 3 cups bite-size broccoli florets
- 2 cups cooked chickpeas
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 let soak for 15 minutes.
Blanch 3 cups bite-size broccoli florets by boiling for a couple of minutes, then running under cold water.
Blend 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper, and 1 1/2 cups water until smooth. Add salt to taste.
Heat the sauce in a large saucepan until it begins to thicken. Mix in 2 cups cooked chickpeas and the blanched broccoli florets. Cook until heated through and serve with pasta.
Notes
Serves 5-6.
