Guest Post by Maggie O’Toole-

The Simplicity of Complex Flavors

Creating complex flavors fast with wholesome ingredients is what I revel in. Lately, I have fallen for the amazing versatility of cashews to make deep, creamy, protein packed sauces. Don’t get me wrong, cheeses are still King; ripe, fermented and rich. But, since I try to stay away from processed cheese sauces, why not use nuts instead to top a perfect plate of nachos or pasta. Having a high-speed blender is the key to making this beautifully rich and velvety sauce.

The recipe:

  • 1 c. raw cashews, soaked in water for a minimum of 3 hours, then drained
  • 1 T. white miso
  • 1 T. nutritional yeast
  • Dash, chili powder or your favorite spice mix
  • 1 clove, garlic
  • 1 c. warm water

Blend on the highest blender speed until super smooth. Done!

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