Directions
Blend all ingredients in a high-speed blender until smooth.
Pour mixture into saucepan and whisk over medium heat for 3-5 minutes, until sauce thickens.
Add salt to taste.
Serve over your favorite pasta or enjoy with veggies like broccoli and asparagus.
Recipe Note
Note: Shred a wedge of parmesan instead of buying the shredded cheese in containers, as they contain an anti-caking agent and will change the texture of your sauce. Nutritional yeast is NOT a recommended vegan substitute in this recipe
Makes 2 cups of sauce. Serve immediately or store in refrigerator up to 2 days.
Recipe by Cobi Kanani
