A versatile recipe that can be poured over fresh pasta, sautéed vegetables, or your favorite grain like quinoa or farro.

Ingredients:

• 1 cup raw cashews, soaked in hot water for 1-2 hours.

• Roasted red peppers or canned peppers work too

• ½ cup of veggie broth, more if you like a thinner sauce.

Directions:

Rinse cashews and set aside.

Add roasted red peppers, cashews, veggie broth and a pinch of salt & pepper to a high powered blender and blend until creamy. Add more broth if you like a thinner sauce. Can be stored in the refrigerator for up to 6 days.