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

Ingredients:

• 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

Instructions:

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:

• ½ c. raw cashews
• 2 oz. pimientos
• ¼ c. lemon juice
• 3 T. nutritional yeast (incorrectly called “brewer’s yeast”)
• 1 t. salt
• ¼ t. onion powder
• Speck of garlic powder
• 1½ c. water
  

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