This sauce is my favorite sauce as of right now. It is very versatile and simple to make. The recipe is generous in portion, so you can use it in multiple recipes. I made this sauce and used it for creamed spinach, which I will share the recipe tomorrow. It was amazing. I also used a portion of this recipe for Creamed Spinach and Tomato Penne – Another outstanding dish. I still have some left, for at least one more meal. It also freezes well. You could portion it out into 1-2 cup portions and freeze it.
I have developed a little short cut to soaking the cashews, which cuts the time down dramatically.
- 2 c raw cashews
- water, just enough to cover the cashews
- 1 c onion, diced
- 1 tbsp garlic, minced
- 1 1/2 c Vegetable Stock
- 3/4 c pinot grigio, divided 1/2 c & 1/4 c (for sautéing)
- 2 1/2 tbsp nutritional yeast
- 1 tbsp onion granules
In a medium saucepan add cashews and water (just to cover) and bring to a boil. Once the water begins to boil turn off the heat and let the cashews soak in the water for about 10 minutes. Drain and transfer cashews to a high-speed blender. Set aside.
In the same saucepan add the onions and sauté over medium heat. Cook until onions are translucent and are soft. You do not want any color on them. Add garlic and sauté with onions until the garlic is fragrant, 1-2 minutes. Use the 1/4 c of wine as needed to sauté onions and garlic.
Add onion mixture to the cashews in the high-speed blender, along with the rest of the ingredients: vegetable stock, 1/2 c wine, nutritional yeast and the onion granules. Blend for about 60 seconds, until smooth and creamy.
Note: You can use right away, refrigerate or freeze. The sauce will reduce and continue to thicken when using in recipes, so you may need to thin it out with some liquid.