Instructions

• (Optional) If you have time, place the 3/4 cup raw cashews (or macadamia nuts) in a bowl and cover with water; soak at least 1 hour to soften them. Drain and rinse before using. This step is optional but yields a creamier sauce.
• Add the drained (or unsoaked) nuts, 2/3 cup water, 1 tsp onion powder, and 3/4 tsp salt to a high-speed blender.
• Blend on high until completely smooth, stopping to scrape down the sides as needed. The sauce should be pourable and smooth when finished.
• Taste the sauce and add more salt or onion powder if desired; blend briefly again to combine.
• If using the sauce with 8 oz pasta or vegetables: cook the pasta or vegetables according to package or your preferred method and drain. Toss the cooked pasta or vegetables with the sauce until evenly coated. If the sauce is too thick, thin it with a little warm water or reserved cooking water and mix until you reach the desired consistency.
• Note: the sauce will thicken when chilled or when heated. Refrigerate leftovers in a covered container for up to one week.