This is my favorite "this-couldn't-possibly-have-beans-in-it" cream sauce. I made it this time with asparagus & carrots, but its amazing with cauliflower and really good with zucchini as well. At some point, I'm going to make this sauce with zucchini ribbons instead of pasta. That should be a treat. The sauce really complements veggies and tastes amazing.







Chickpea Alfredo

15 oz can chickpeas

1/2 cup cashews

1/2 oz dried shiitake mushrooms

4 cups BOILING water

2 tbs olive oil

1 clove garlic

1 tbs miso

1 tbs nutritional yeast

1/2 small lemon, juiced

1/4 tsp salt (more to taste)

1/4 tsp nutmeg



Combine all ingredients and blend. It's important that you use boiling water or the cashews won't cream up and the sauce will be gritty. Also, I use an extra large blender, so you may need to do this in a couple batches. And, finally, don't be afraid to add a little extra water. If you're combining it in a hot pan, you with pasta, the pasta will absorb some, and it will cook off a bit in the pan.



This makes a lot of sauce. Easily enough for a pound of pasta loaded with veggies, but it's great just poured over veggies. If you don't use a whole batch, I'll bet it freezes nicely.



5 Servings: 249 cal (13g fat, 27g carbs, 8g protein)