YIELDS ABOUT 3 CUPS
Do you want to know a love story? It’s the story of a girl and a vegetable, or a pasta, or lasagna. Basically, it’s a story about Béchamel going vegan.
That’s the whole story hehe.
Are you nuts about nuts?! Check out other fun ways to use Cashews #IDKANCDT
INGREDIENTS
1 Tbsp olive oil
1 large chopped onion
2 minced garlic gloves
½ cup raw cashews
2 cups water
1 Tbsp lemon juice
2 tsp sea salt
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften the cashews to ensure a silky smooth cream.
METHOD
Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and let cook until soft. Add garlic and cook for 1 minute. Remove from heat.
In a blender, combine chopped onion, minced garlic, cashews, water, lemon juice, and sea salt. Blend on high for about 2 minutes until very smooth.
NOTES + SERVING TIPS
Try with your favorite pasta combo – we heart rigatoni with sautéed spinach or cremini mushrooms and a touch of fresh basil!
Dinner = served.