This terrific recipe is from Chefs Chad & Derek Sarno’s fabulous plant based ‘The Wicked Healthy Cookbook’. This is the kind of cookbook that I take to bed at night and read. So much GREAT creative and delicious genius going on, interspersed with luscious photography!
Makes about 1 quart (1 high-speed blender load)
From The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. Recipe reproduced from the photographed cookbook pages.
Soak the cashews overnight in water to cover. Drain.
Combine the drained cashews, squash, garlic, and vinegar in a medium saucepan. Add water to cover (4–5 cups), and bring to a simmer over medium heat. Simmer until everything is very soft and smashable, 10–15 minutes.
Drain, then transfer the solid ingredients to a high-speed blender.
Start blending low and slow, increase speed, and gradually add the soy milk. Once incorporated, add the remaining ingredients and blend on high until super smooth, 3–5 minutes. Use immediately or refrigerate for up to 1 week.
Optional:
The sauce thickens when cooked. Adjust the consistency with more or less soy milk (or another nondairy milk).
