My favorite way to eat Broccoli is hidden in a creamy pasta sauce!
For a deeper green color or a stronger Broccoli flavor, just add more steamed broccoli!
This sauce came to be because I made creamy Broccoli soup, and it tasted a bit too much like garlic. So I decided to use the leftovers in a creamy sauce, and it was delicious! So here is the recipe!
I love the green color of this sauce! You could add more brocoli for a deeper color, but it will taste like broccoli.
This creamy Broccoli sauce is amazing to hide vegetables, you almost can’t taste it!Bon appétit! Enjoy!!!
Creamy Broccoli Pasta Sauce
- 1 Cup Soaked Raw Cashews
- 1 Cup Steamed Broccoli
- 1 Cup Chopped Onion
- 1/2 Cup Chopped Leek
- 2 Minced Garlic Cloves
- 1 1/4 Cup Vegetable Broth
- 1/3 Cup Nutritional Yeast
- 2 Tbsp Lemon Juice
- 2 tsp Parsley
- 1 1/2 tsp Salt
- 1 1/2 tsp Oregano
- 3/4 tsp Onion Powder
- 1/4 tsp White Pepper
Start by soaking the raw cashews for as long as possible, or at least 1 hour.
Steam the broccoli florets until vibrant green. Do not overcook. Set aside to cool down on a plate.
Chop the onion, leek and mince the garlic. In a pan over medium low heat, add the oil, then the onions. After 2 minutes, add the leeks. After 3-4 minutes, add the garlic.
Once the garlic has soften, about 1 minute or so, add the onions, leek and garlic to a blender.
Add the remaining ingredients to the blender, starting with the vegetable broth. Donate forget to add the soaked and rinsed cashews.
Blend on high until smooth. Served as desired. Keeps in the refrigerator for 5 days.
Serve with spaghetti and roasted grape tomatoes. (Optional)