1/2 Cup raw cashews, soaked overnight, drained
1/2 Cup water
1/4 Cup chopped onions
1 teaspoon chopped garlic
1 1/2 tablespoons nutritional yeast
2 teaspoons grapeseed oil
1-2 tablespoons lemon juice
10 baby bella mushrooms, finely chopped in a food processor
1/2 teaspoon dried parsley
1 tablespoon Italian blend seasoning
Salt and pepper to taste
Heat a pan to medium high, cook the processed mushrooms, onions, and garlic with some oil for about 6 minutes.
Add all ingredients into a high powered blender and blend until smooth.
Add the sauce to a sauce pan and heat on medium-low.
Add enough water to reach a creamy sauce consistency, then serve on your favorite pasta and vegetables.
*Tip: If you forgot to soak the cashews over night, put the cashews into a jar, boil some water and pour over the cashews. Seal it with a lid and let it sit for 30 minutes, or until soft.
You can also lightly boil the cashews on the stove until soft for an even quicker version, but the nutrients will not be as potent as if you soak them overnight.