1cupcashews, soaked in water for at least 10 minutes(130g)
1 ½cupswater (355ml)
2garlic cloves, peeled and left whole
1teaspoonmild / yellow miso
1teaspoonlemon juice
½teaspoonsalt
¼teaspoonground nutmeg
¼teaspoononion powder
¼teaspoonblack pepper (about 10 turns)
Instructions
Drain and discard the water from the soaked cashews and place the cashews in a blender, along with the rest of the ingredients. Blend until creamy and smooth. The sauce will seem thin but no worries, it will thicken up as it heats up.
Transfer the sauce to a medium-sized saucepan, turn the heat to the lowest possible setting and cook for 10 minutes, stir often so the sauce doesn’t stick to the bottom of the pan.
Notes
This sauce is super yummy served over cooked whole wheat or whole grain pasta and topped with steamed broccoli and roasted cherry tomatoes (as photographed).