This is by
far one of my favorite sauces. In fact, I love showing it off to others (especially
people who aren't particularly into raw, because it will blow their minds at
how delicious this is).
Some people
tell me it reminds them of cream of mushroom soup, others tell me it reminds
them of cream of chicken soup, and I think it is like a cheese fondue my mom
used to make
when I was a kid. What will it remind you of?
2 cups raw
cashews
3
tablespoons nutritional yeast
1 cup water
1 tablespoon
tamari, wheat free
1 1/2
tablespoon white wine
1 teaspoon
onion powder
Place the
cashews in a bowl and cover with enough water plus an inch. Let them soak for
1-2 hours. Drain off the water and rinse them. Transfer the cashews to a
blender and add the remaining ingredients. Blend everything until smooth,
velvety, and warm (about a minute).
Raw vegan
transition serving suggestions:
- Serve this
slathered all over toasted whole grain bread.
- After
making the sauce, stir it into a bowl of cooked pasta
- Use as a
fondue dipping sauce with steamed vegetables.
- dip baked
organic corn chips in it for a satisfying snack
All raw serving suggestions:
- Use as a delectable dip for different raw
veggies (broccoli never tasted so good)
- pour over kelp noodles
and enjoy. (To prepare kelp noodles: rinse them thoroughly and then put them in
a bowl with the juice of one lemon or lime squeezed into it. Add enough water
to cover the noodles and allow them to set like this for about an hour. Rinse thoroughly
again. Voila ready to eat.)
- This can be enjoyed as a rich, creamy soup.