Oil-Free Broccoli and Chickpea White Sauce
Ingredients
- 1 cup raw cashews
- 3 cups bite-size broccoli florets
- 2 cups cooked chickpeas
- 1/3 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper (optional)
- salt to taste
- 1-1/2 cups water
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 15 minutes.
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 the soaked cashews, 1/3 cup nutritional yeast, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper (or omit and add black pepper to taste later), 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 the 2 cups cooked chickpeas and the blanched broccoli florets.
Cook until heated through and serve with the desired amount of pasta.
