Roasted Veggies Covered in a Creamy Cashew Sauce

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This recipe is as easy as it sounds. You roast some veggies of your choice and once they are done, you drizzle them with this delectable cream sauce.

I roasted some carrots and Brussels sprouts, adding beans and kale, because, the more, the merrier. While the veggies were roasting away, I whipped up my sauce. Of course, I didn’t measure this one, but below is a good estimate of what I used. Feel free to play around with it.

Ingredients

– 1 c raw cashews, soaked for at least 3 hours (drain before using)
– 1/4 c nutritional yeast
– 1 tsp smoked paprika
– squirt of Sriracha
– 1-2 cloves roasted garlic
– salt/pepper to taste
– 1/2-1 c water

1. Puree everything in a blender or food processor, add water to reach your desired consistency

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