Broccoli and Chickpeas in Oil-Free White Sauce
Ingredients
- 1 cup raw cashews
- 3 cups bite-size broccoli florets
- 1/3 cup nutritional yeast
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground white pepper (optional)
- 1-1/2 cups water
- salt to taste
- 2 cups cooked chickpeas
- pasta (amount as desired)
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 soak for 15 minutes.
Lightly blanch 3 cups bite-size broccoli florets by boiling for a couple of minutes and then running under cold water.
Blend the sauce until smooth using 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper (optional), and 1-1/2 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 the desired amount of pasta.
