Wild Northerner Magazine Spring 2017 - Page 42

--Important Notes--

Do not substitute or eliminate any sauce ingredients

If you do not have a powerful blender (Vitamix), pre-soak cashews in hot water overnight. Doing so will result in a smooth and creamy (not gritty) sauce. Drain and rinse cashews after soaking.


Add chopped onion and ONE CUP of the broth to a large pan over medium heat. Cook for about 8 minutes until the onion is very tender.

Meanwhile, cook pasta of choice, adding 1 tsp salt to boil the water. While the water boils, cook desired vegetables then set aside. Strain preferred pasta and set aside.

Once onion is cooked, add the garlic and cook for a few more minutes. By this time, all of the broth should have evaporated. If not, continue to cook until the broth has evaporated, so the end result is thick and creamy.

Transfer the onion and garlic to a blender. Add 3/4 cup (6oz) of the remaining broth and remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for 1-2 minutes until very creamy and smooth.

If needed, add additional broth to reach desired consistency.

Taste and add more salt & pepper, or lemon, if desired.

Serve over preferred pasta and add veggies of choice.

Garnish with parsley, lemon zest and salt & pepper, if desired.

Nutrition Facts (per serving, original recipe): 418 kcal, 13g fat, 41g carbohydrates, 36g protein

Turkey Taco Salad