Oil-Free Broccoli and Chickpeas in White Sauce
Ingredients
- 3 cups bite-size broccoli florets
- 2 cups cooked chickpeas
- pasta, for serving
Cashew sauce
- 1 cup raw 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
- salt, 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 let soak for 15 minutes
Blanch the broccoli florets by boiling for a couple of minutes, then running under cold water
Blend the soaked cashews, nutritional yeast, garlic powder, onion powder, white pepper, and water until smooth, then add salt to taste
Heat the sauce in a large saucepan until it just starts to thicken, then mix in the cooked chickpeas and blanched broccoli florets and cook until heated through
Serve with pasta
