Friday, October 2, 2009
1 cup raw cashew pieces
2-1/2 cups warm water
2 Tbs. olive oil
1/2 Tbs. minced garlic
1 tsp. lemon juice, if desired
1/2 cup grated Parmesan (omit if making dairy-free)
salt and pepper to taste
chopped, sauteed (or grilled) chicken or seafood
In a blender or food processor pulse the cashews until they form a paste. Then add about a cup of the warm water and continue to process until smooth (or as close as you can get). Add remaining water and continue to blend.
In a saucepan, heat 2 tablespoons olive oil medium heat and saute the minced garlic until it just begins to brown slightly. Add the cashew/water mixture, stirring and scraping as it heats, until it begins to boil and thicken. Once thickened, remove from heat and stir in salt, pepper, and Parmesan, stirring until melted. If sauce is too thick, add a little more water.
Boil the pasta, then drain and add to the cashew mixture and stir to coat the noodles. Serve with chopped fresh parsley, if desired. Makes 4-6 servings.
**This sauce is perfect as a topping for chicken or seafood or even as a pizza sauce. **