ST. LOUIS — Step 1: Soak the Cashews
• 2 cups raw cashews
• 4 to 6 cups warm water
In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.
Step 2: Preparing the Sauce
• 1 cup onion, diced
• 1 1/2 cups vegetable stock
• 1/2 cup dry white wine (If no wine…use more stock in it’s place + 1 Tbsp of lemon juice)
• 2 1/2 tbsp nutritional yeast
• 2 cloves garlic
• 1 tbsp onion granules
• pinch of freshly grated nutmeg
• pinch of white pepper
• 1 tsp sea salt (optional)
If choosing to use oil:
Heat the pan to low to medium heat and add the olive oil. Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent. Continue by then adding the garlic and sweat for an additional couple minutes. Add wine and reduce until all liquid has evaporated.
*For no oil sauté:
(It is easier to sauté, rather than sweat with no oil, so this process may give the onions a bit of color.)
Heat the pan to medium to high heat. Be sure the pan is heated properly (water test). Add the onions to the dry pan and continue to stir well until the onions begin to turn translucent and stick. Try to keep the onions from browning, adding a little stock or water if needed. You can add the garlic to the onions or add directly into the blender. Remove from heat.
Transfer the cooked onions and garlic into the blender.
To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper and salt (if using). Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.