INGREDIENTS:
- 1.5 Cups Raw Cashews, Soaked
- 2 TBSP Butter, Grass-Fed
- 1/2 Medium White Onion, Chopped
- 1 whole Leek, Chopped
- 6 Cloves Minced Garlic
- 2 Cups Coconut Milk
- 1/4 Cup Nutritional Yeast
- 1 TBSP Lemon Juice
- 1 TSP Salt
DIRECTIONS:
- Soak Cashews In Water Overnight
- In hot pan, sauté onion, garlic and leek in butter until softened the onion is translucent
- Drain cashews, add to blender along with onion/garlic/leek mixture adding coconut milk, nutritional yeast, lemon, and salt – blending until very smooth
- Pour the sauce into a saucepan, simmering over low heat until ready to serve
(Best when used over grainless noodles – chickpea, lentil or “Miracle Noodles”)
Entire Batch
Fat Content: ~140g Protein Content: ~28g
Net Carbohydrate Content: ~15g (Total Cabs – Fiber)
