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1 –2 cups water
½ cup clean, raw cashews
4 ounces pimientos
6 T. nutritional food yeast flakes
1 T. cornstarch
1 T. fresh lemon juice
1/2—1 tsp salt
1 tsp onion powder
½ tsp garlic powder or chopped fresh garlic
Process cashews in about ½ cup of the water in a blender until very smooth.
Add remaining water and other ingredients and continue blending until very smooth.
Simmer in a heavy saucepan until thickened, stirring constantly (5-6 minutes).
Pour over vegetables, potatoes, etc.
This sauce is really easy to make. I use a personal blender and this recipe comes out great every time. You can put it in the refrigerator but I don’t know how long it will keep… it disappears quickly.
Nacho Sauce: add 2 tablespoons green chilies and 4 tablespoons drained Ro-tel (no salt)