Ingredients:
1 avocado
½ cup cashews
1½ cup almond milk
2 Tbsp. nutritional yeast
½ lemon
½ Tbsp. spicy Dijon mustard
2 cloves of garlic
salt
pepper
a few dashes of turmeric, chili powder, red pepper flakes and cayenne pepper
Directions
Throw all ingredients in a blender, then toss with pasta.
Add sauteed or roasted veggies like mushrooms, spinach and onion to turn it up a notch.
Makes enough to toss with 6 servings of pasta.
2 cups cashews – boil 3 minutes then rinse
BLEND
5 Tbs. coconut powder
2 Tbs. onion powder
2 tsp. garlic powder
4 tsp. salt
8 Tbs. lemon juice
BLEND
2 cups cold water
2 Tbs. agar agar powder (not Flakes)
Bring to boil 1 minute – Pour in blender and blend together with above.
Pour into round dish.
Freezer 10 minutes then turn upside down onto a plate and keep in the refrigerator.
Variation of flavors – try adding some capers, red bell peppers, and/or little smoke flavoring.
I also made a half batch of the recipe. Just divide all the ingredients in half.
1 cup clean raw cashews 1 tea. Onion powder
1 cup hot water 1 tea. Salt
2 oz. jar pimientos ½ tea. Garlic powder
1 Tbs. lemon juice ½ tea. Paprika
3 Tbs. nutritional yeast
Blend well, then pour into sauce pan & heat over medium low heat, stirring constantly until thickened.
6 Tbs. dried parsley 2 Tbs. onion powder ½ Tbs. Real Salt
1 Tbs. dried sage 1 Tbs. dried thyme 1 Tbs. garlic powder
½ Tbs. dried marjoram ½ Tbs. dried dill weed ¼ tsp. paprika
¼ tsp. rosemary ½ tsp. basil ¼ tsp. oregano, optional
Mix or blend all ingredients together in blender. Store in airtight container (refrigeration optional).