This recipe is my own, adapted from many others* that were not quite right. Vegan, low- to moderate-carb, depending on portion size.


  • 1 c. raw cashews
  • 1 c. water
  • 4-oz. jar pimientos (or roasted red peppers)
  • 4 T. nutritional yeast
  • 1 t. sea salt
  • 1 clove garlic (or ½ t. garlic powder)
  • 1 t. onion powder (or 2 T. chopped onion)
  • 2 T. lemon juice
  • 2 T. olive oil


  1. Wash raw cashews thoroughly.
  2. Combine all ingredients in blender and process until liquefied.
  3. Pour into medium saucepan and heat thoroughly. Note: Sauce will appear to be thin when pouring from blender, but it will thicken as it heats. If it gets too thick, add additional water ¼ c. at a time.

Servings: 8

Nutrition Information (per serving):

  • Calories 130
  • Carbohydrate 6 g
  • Fat 10 g
  • Fiber 2 g
  • Protein 4 g

*After searching for many months, I finally located the original recipe in the Oat, Peas, Beans & Barley Cookbook (Edyth Young Cottrell, 1974), page 45. The ingredients listed there are: