Sauce Ingredients
- 1 cup non-dairy milk (I use milked cashews)
- 1/4 cup water
- 1 tbsp white vinegar
- 1 tbsp Kalamata olive brine OR caper brine
- 1/2 cup raw cashews
- 1/4 sweet onion
- Several garlic cloves OR a generous dollop of roasted garlic
- 1 tbsp nutritional yeast
- 1 tbsp mushroom powder
- 1/2 tsp kala namak aka black salt or more to taste
- 1/8 tsp smoked black pepper or more to taste
Optional garnishes
- Sliced Kalamata olives, OR capers
- FRESH basil, sliced
- Vegan Parmesan
- Red pepper flakes
- Bulk it up by adding steamed broccoli and/or sautéed veg (sliced mushroom, onion, pepper, zucchini) to the finished dish.
Method
- Process all ingredients — except optional garnishes — in a high power blender for 7 minutes until hot, steamy and emulsified. You’ll know it’s ready when the liquid no longer dances high up the sides of the blender jug.
- Toss with fave cooked pasta, garnish and serve.
Note
Make it a complete meal by adding a variety of your fave steamed, sautéed, roasted or grilled veg. This is a tasty way to use up leftover veg items that need to be used up. So delish!