Broccoli and Chickpeas in White Sauce
Ingredients
- 1 cup raw cashews
- 3 cups bite-size broccoli florets
- 2 cups cooked chickpeas
White sauce components
- 1/3 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper (optional)
- 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, 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 then running under cold water.
Blend 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 (or leave this out and add black pepper to taste at the end), 1-1/2 cups water, and add salt to taste.
Heat 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.
Notes
This recipe is oil-free and serves 5-6 people.
