Categories: Pasta; Dinner; Vegan; Vegetarian
Ingredients
- 1 cup plain soymilk
- 1/3 cup raw, unsalted cashews
- 1/4 cup nutritional yeast
- 3 tablespoons low-sodium Tamari or soy sauce
- 2 tablespoons Earth Balance margarine
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika (smoked Paprika is better!)
- 1 pinch Nutmeg
- 2-4 cloves of garlic, optional
- Black pepper to taste
Directions
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Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra long, or perhaps strain it if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
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If you are making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. Great with steamed broccoli added in!