Creamy Cashew Garlicky Sage Sauce
|Raw cashews||1 Cup (16 tbs), soaked for at least 3 hours up to overnight, drained|
|Water||1 Cup (16 tbs)|
|Vegan chicken bullion cube||1|
|Nutritional yeast||2 Tablespoon|
|Vegan butter/Olive oil||1 Tablespoon (omit and water saute the garlic for oil free sauce)|
|Garlic||2 Clove (10 gm), finely minced|
|Fresh sage leaves||15 Large, minced|
Saute garlic in olive oil or butter over medium heat. Add in sage until well coated and remove from heat.
In a blender, add in the cashews and 3/4 cups water, nutritional yeast and bullion cube and puree. If the sauce is thick enough, don’t add anymore water but if you want it thinner, add in the remaining water 1 tablespoon at a time until it’s the right thickness. Then add in the sauteed garlic and sage, blend and season with salt and pepper to taste. Pour over veggies, pasta, rice or meat substitute and enjoy!