Broccoli and Chickpeas in Cashew White Sauce
Ingredients
- 1 cup raw cashews
- 3 cups bite-size broccoli florets
- 1/3 cup nutritional yeast
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1.5 cups water
- Salt to taste
- 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, 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 running under cold water.
Blend the soaked cashews with 1/3 cup nutritional yeast, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, and 1.5 cups water until smooth. 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, and cook until heated through.
Serve with the desired amount of pasta.
