This is one of our staple meals. It’s super filling and super healthy.
We buy our nuts in bulk through Azure Standard. They have organic & non-GMO options for just about everything. If you haven’t looked into ordering grocery items through them, I highly recommend that you do. They have a monthly drop-off right here in Fort Smith!
We store our raw cashews in the fridge. This keeps them from going rancid. I doubled this recipe adapted from Detoxinista, so now we have leftovers! Start with three cups of raw cashews.
Add the 1/2 cup of nutritional yeast. (We will be adding an ingredient glossary soon, thanks to a suggestion from a fellow foodie!)
Throw in a few smaller cloves of garlic, or more if you love garlic.
Add to these (in your blender) about 1.5 cups of water, 3 teaspoons of sea salt, about an 1/8 cup of lemon juice, a teaspoon of smoked paprika (or your smokey spice of choice), and a small squeeze of dijon or yellow mustard. If you have a high-powered blender, you can blend all of this together in about 10 seconds flat. If just a regular blender or food processor, just grind the cashews first before adding the remaining ingredients.
Since we have a gluten intolerance in our family now, we used a pound of gluten-free pasta made from brown rice. But wheat pasta would certainly do just fine!
The cashew cheese sauce is practically “raw”, which is a good thing. It’s also very thick and VERY filling. Plenty of protein here.
We added a splash of almond milk to bring it all together.
The texture and flavors are phenom.
Adding broccoli, or spinach… or mushrooms.. or any vegetable to this would make it a delicious meal. YUM CHEESE.