This recipe has been modified to support a balanced meal plan. More info here.
| Nutrition Per Ounce Cal: 15 Protein: 0g Carbs: 2g Fat: 1g Fiber: 0.1g |
Ingredients
- 1 oz cashews
- 1½ Tbsp arrowroot powder
- 1½ cups water, divided (save some for blender cleanup)
- 2 tsp veggie soup flake powder*
- 1 tsp onion powder
- ¼ tsp garlic powder
- 1 Tbsp lemon juice, add last
- 1 tsp dried parsley, add last
- ½ tsp salt
Instructions
- Soak cashews then discard soaking water from cashews, give them a rinse and add them to the blender, then add about three quarters of the water.
- Add the flour, veggie soup flakes, and the onion and garlic powder. Blend until cashews are creamy and smooth.
- Pour mixture into a small sauce pan then add the remainder of the water to the blender, swirl it around to clean out any residue lingering. Add this to the cashew mixture.
- Bring sauce to boil. (To ensure the sauce doesn’t go lumpy or stick to the bottom of the sauce pan be sure to stir it until it comes to a full boil and thickens).
- Add the lemon juice, parsley and salt.
- Serve over potatoes and steamed veggies. Keep in sealed container in the fridge up to 5 days or freeze up to 3 months.
Notes
To make powder put veggie soup flakes into blender until powdered.