Friday, November 21, 2008

Cheesy Pimento Sauce

My cousin Carol is a fantastic cook! This recipe is from her and it's one of my favorites. Originally she developed it as a sauce for dairy-free lasagna and it's great that way! But I have taken to using it for other things as well. It's delicious served as a gravy, or as a creamy sauce for cauliflower or broccoli. Usually I prepare it as written, but for a little extra flavor, roast the raw cashews in a 350 F degree oven for a few minutes before adding them to the other ingredients.

1 cup water
3/4 cup raw cashew pieces
3 Tbsp nutritional yeast flakes

1 1/4 tsp sea salt

2 tsp onion powder

1/4 tsp garlic powder

1/2 cup pimentos (undrained)

2 Tbsp lemon juice
1 tsp dill weed

1. In a blender, combine water and nuts. Blend until very smooth.

2. Add the rest of the ingredients and blend again.

3. Now your sauce is ready to be baked into your favorite cheese sauce recipe. You can also put the sauce into a pan over a medium heat and stir constantly until thickened.

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