This is the recipe I learned from school. Today I made it with greens and added white beans for my clients. Added quinoa for my clients as well. For those who live an almost fat free life (some heart attack patients can’t process fat) I’d cut the cashews in half.
Preparing the Cashews
In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.
- 2 cups raw cashews
- 4 to 6 cups warm water
Step 2: Preparing the Sauce
First, gather and prepare your mise en place.
If choosing to use oil:
Heat the pan to low to medium heat and add the olive oil. Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent. Continue by then adding the garlic and sweat for an additional couple minutes.
*For no oil sauté:
(It is easier to sauté, rather than sweat with no oil, so this process may give the onions a bit of color.)
Heat the pan to medium to high heat. Be sure the pan is heated properly (water test). Add the onions to the dry pan and continue to stir well until the onions begin to turn translucent and stick. Try to keep the onions from browning, adding a little stock or water if needed. You can add the garlic to the onions or add directly into the blender as shown in the video. Remove from heat.
Transfer the cooked onions and garlic into the blender.
To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using). Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.
- 1 cup onion, diced
- 2 cloves garlic
- 2 tbsp olive oil (optional if you choose to use oil in this dish)
- 1 1/2 cups vegetable stock
- 1/2 cup dry white wine
- 2 1/2 tbsp nutritional yeast
- 1 tbsp onion granules
- pinch of freshly grated nutmeg
- pinch of white pepper
- 1 tsp sea salt (optional)