Adapted from Living Cuisine by Renee Louz Underkoffler. This sauce is an amazingly easy and delicious alternative to the usual dairy version.
2 cups cashews, raw and unsalted
½ cup lemon juice
½ cup olive oil
2 cloves garlic
3/4 cup water
2 Tbsp nutritional yeast, optional
1/2 tsp sea salt
Black pepper to taste
1/4 cup fresh parsley, chopped
Soak the cashews for 30 minutes in fresh water, just enough to cover.
Place all the ingredients into your blender except the parsley, and only ½ the soak water. Add more of the soak water till you have the desired consistency. It should be very smooth and thin enough to be poured as a sauce.
Taste and add more salt, black pepper, or garlic as desired.
Fold in the parsley before serving. Sprinkle the paprika on each individual plate.
Store in an air-tight container in the refrigerator for up to 4 days.
Wonderful on any kind of pasta, cooked spaghetti squash or spiralized zucchini pasta.