Oil-Free Broccoli Chickpea White Sauce
Ingredients
- 3 cups bite-size broccoli florets
- 2 cups cooked chickpeas
Cashew sauce
- 1 cup raw cashews
- 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
Preparation
Add 1 cup raw cashews to a small saucepan with enough water to cover by 2 inches. Bring to a boil, then remove from heat and let soak for about 15 minutes
Blanch 3 cups bite-size broccoli florets by boiling for a couple of minutes and running under cold water
Blend 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground white pepper, and 1 1/2 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. Cook until heated through
Serve with desired amount of pasta
