Cashew-Pimiento Cheese Sauce

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Cashew-Pimiento Cheese Sauce

 

Whiz in a blender until very smooth:

 

1 cup cashews, raw

2 Tbsp. lemon juice

1 tsp. onion powder (or raw onion)

1/4 tsp. garlic powder (or one garlic clove)

2 cups water

4 oz. jar pimientos (or raw, red bell pepper)

1 tsp. salt OR 2 tsp. Bragg's Aminos

 

When smooth it is ready to serve. You may choose to cook this first

(although cooking will not thicken recipe) or use it raw. Serve over

macaroni noodles, rice, vegetables, etc. Prepare starchy food in

casserole and pour sauce over the top. Bake covered for 30 minutes

at 350 degrees. Uncover and top with soft bread crumbs or cubes.

Bake 15 minutes more. Makes 6 - 8 servings.

 

*Note: for macaroni and cheese, use 2 cups of uncooked gluten free

macaroni noodles; cook; pour sauce over; bake.