Pecans are a nice ingredient for "cheese" when one doesn't have cashews or walnuts. |
Unfortunately, I missed National Macaroni and Cheese Day, which was yesterday, but I'm still sharing this wonderful, easy peasy recipe of creating perfect pecan "cheese" sauce. If pecans are not available, any other nut/drupe would do.
Now people usually soak nuts 6-8 hours or overnight. I didn't. I was pleasantly surprised that in two hours, my pecans pureed beautifully with the other ingredients. I awed and gasped at the results, smiling a little goofier than normal whilst photographing an awesome dinner.
I have plenty leftover and have big plans for sweet potatoes, polenta, zucchini noodles, and other fine carbs needing a good drown in pecan "cheese" sauce.
Raw Pecan "Cheese" Sauce Ingredients and Preparation
2 cup farfelle, cooked
1 cup frozen broccoli, prepared
2 cups raw pecans, (soaked 2-4 hours in water)
1/2 cup canned full fat coconut milk
1/4 cup tahini
1/3 cup nutritional yeast
1 teaspoon minced garlic
1 teaspoon pink salt
1 teaspoon turmeric
1/2 teaspoon black pepper
Prepare pasta and broccoli.
Drain some of the pecan water after desired soaking time.
In a blender or food processor, combine pecans, coconut milk, tahini, nutritional yeast, garlic, turmeric, and black pepper. Pulse together until smooth consistency.
Top pecan "cheese" sauce over farfelle and broccoli.
Creamy pecan "cheese" sauce came out whipped perfectly and smooth like velvet, no chunkiness. If however, desiring extra pecan bliss, roast a bunch and crush a handful over top. |
Oh how it glistens, mirroring salivated, hungry tongue.... |
Stirred. |
Add extra black pepper for prettiness and eat. |
Pecans are hands down my favorite nut. This cheese sauce is definitely calling my name!!
ReplyDeleteYay!!!! For me it's a tie between pecans and walnuts. They're amazing. :)
Delete