Heat up a sauté pan on med heat. When it’s nice and hot (you can sprinkle a tiny bit of water and if it sizzles, it’s ready), put a small bit of olive oil in the pan.

Add the garlic and shake the pan or stir the garlic so it cooks nice and evenly.

Put the soaked cashews and 1 cup fresh water (not the soaking water) into a blender and puree until very smooth. I have the heavy duty, nutri-bullet that works great. I think any powerful blender or food processor should work, just make sure to blend until nice and smooth. You can add a little extra water if your blender needs a little help with this. This part is the cashew cream – have a taste. It looks like heavy cream and I think it has a sweetness like cream also; it’s pretty unexpected the first time you try it.

Pour the cashew cream into the sauté pan with the garlic. Whisk it to mix in the garlic and make it nice and smooth.

Add the nutritional yeast and whisk until smooth. Start with the small amount of nutritional yeast and you can add more if you like it. I’ve found people either love or hate nutritional yeast – I’m on the love it side of the equation.

You can make the sauce thinner by adding a little water or thicker by letting it cook a bit longer.

That’s it! Pour this over pasta or veges and you’ve got a vegan meal ready to go.

I think it’s pretty impressive and rich tasting, certainly very filling for a meatless meal.