Serves: 5
Total Calories: 8
Yield: 1 1/4 cups

1/4 cup whole raw cashew nuts
2 tablespoons whole wheat pastry flour
1 cup water or unsalted vegetable stock
1/4 teaspoon sea salt or to taste
pinch cayenne pepper
2 tablespoons finely minced parsley

1. Place all the ingredients except the parsley in a blender and blend 2 to 3 minutes or until very smooth.
2. Transfer the mixture to a small saucepan. While stirring constantly, bring to a boil over high heat. Reduce the heat to medium-low, add the parsley and continue to stir until the sauce is thick and creamy. (If it becomes too thick, add a little water.)
3. Use immediately.

Nutritional Facts:

Serves: 5
Total Calories: 8
Calories from Fat: 0

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
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Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
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