Oil-Free Broccoli and Chickpeas in Cashew Sauce
Ingredients
- 1 cup raw cashews
- 3 cups broccoli florets, bite-size
- 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
- 2 cups cooked chickpeas
- Pasta, for serving
Preparation
Place raw cashews in a small saucepan, cover with water by 2 inches, bring to a boil, then remove from heat and let soak for 15 minutes
Blanch broccoli florets by boiling for a couple of minutes, then running under cold water
Blend soaked cashews, nutritional yeast, garlic powder, onion powder, ground white pepper, water, and salt until smooth
Heat the sauce in a large saucepan until it starts to thicken
Mix in cooked chickpeas and blanched broccoli florets
Cook until heated through
Serve with pasta
Notes
Serves 5-6
