3 cups whole brown mushrooms
1 onion, quartered
6 garlic cloves
1 cup raw cashews, soaked for 12 hours
2 cups water
1 tablespoon lemon juice
1/4 cup nutritional yeast
2 teaspoons parsley
1 teaspoons basil
1/8 teaspoon cayenne
salt and pepper
1 (12 ounce) jar roasted red peppers, drained of oil
1 cup vegan parmesan
3 cups broccoli, small florets
1-2 pounds linguine pasta
1. Preheat oven 425 degrees F. Roast the quartered onion and the garlic and mushrooms whole until everything is soft and golden. Remove the mushrooms, slice and set aside.
2. Place raw cashews in a blender and pulse until nuts are very fine. Pour in the water 1 cup at a time making sure that it is very smooth before adding the second cup. Add the lemon juice, olive oil, nutritional yeast, herbs, roasted peppers, onions and garlic to the cashew cream; process until smooth.
3. Transfer to a heavy bottomed pot and heat to a low simmer, do not boil. Heat until it is your ideal thickness and then add the cheese.Remove from heat and cover. Steam broccoli just before serving.
4. Toss the sauce with the broccoli, mushrooms and pasta. Season to taste and serve with pasta.
Source of recipe: My attempt to bring some life into a "cream sauce."