Ingredients
1 cup raw cashews (soaked in boiling water for 15 minutes, then drained)
¾ cup vegetable broth (or warm water)
2 tbsp nutritional yeast
2 cloves garlic (roughly chopped)
1 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
½ tsp onion powder
½ tsp salt (plus more to taste)
Pinch of black pepper
Optional: 1 tbsp fresh basil or parsley, finely chopped
Instructions
Add the soaked cashews vegetable broth, nutritional yeast, garlic, lemon juice olive oil, onion powder, salt and pepper to a high-speed blender.
Blend on high for 1 to 2 minutes until completely silky with no grit remaining.
If the sauce feels too thick. add an extra tablespoon or two of warm broth or starchy ravioli cooking water
Pour the sauce into a skillet over low heat.
Add your cooked. drained sun-dried tomato ravioli directly into the sauce. Gently toss for 1-2 minutes until everything is warmed through and coat.
Stir through fresh basil or parsley if using, and top with extra cracked black pepper or a sprinkle of vegan parmesan.
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