Delicious + Dairy Free
I changed up my old recipe and added in some beans for some extra protein. This sauce is both great for dipping or used in pasta.
1. Soak 1/2c cashews in water for 3-4 hours - if you are allergic to cashews, or don’t have cashews - replace with sunflower seeds or 2 tbsp vegan butter like @miyokoscreamery.
2. In a blender, add:
-1c cooked white beans (like navy)
-1/2 cup soaked cashews or sunflower seeds
-1-2 tsp nutritional yeast
-1tsp garlic powder
-1tsp onion powder
-1/4 tsp turmeric
-1c water -1 tbsp apple cider vinegar
-1 tbsp organic miso + salt to taste.
Blend - and then transfer to a saucepan and heat over low/medium heat.
Now here is the all-important question- do you like a gooey consistency or non-gooey? If you want a gooey consistency, also add in 1tsp arrowroot or organic corn starch mixed with 2 tbsp water, and stir into the mixture whilst heating. You will see the consistency become gooier as it heats up.
If you try it, let me know if you like it.