Prep: 5 minutes Cook: 15-20 minutes
Serves:Makes about 4 cups
By Tiffany Hobson
- 3-4 cups cashew cream
- 4 1/2 cups No Chicken Broth or veggie broth
- 3-5 heads roasted garlic (depending on how much garlic you like)
- 12 tbsp nutritional yeast flakes
- salt and pepper to taste
Place the roasted garlic in a big pan and heat over medium heat with about 1/4 cup of broth. With the back of a wooden spoon, mash up the roasted garlic. The garlic should look like a paste. As the garlic starts to perfume, add in another 1/2 cup of stock to 2 cups of cashew cream and 8 tablespoons of nutritional yeast flakes. Stirring constantly, you want to taste the sauce after a few minutes of cooking. You want to have about a 1:4 ratio of stock to cashew cream. As you add in more nutritional yeast flakes, you will also add more cashew cream and use the broth as a flavor enhancer. Continue cooking until the sauce becomes thicker.
Note: The recipes for Cashew Cream can be found in Dressings & Sauces and Roasted Garlic can be found in Salads & Sides.