In a blender process the raw cashews until the mixture resembles very fine, powdery crumbs. Take a knife and scrape the sides so all the crumbs are in the middle. Add the nutritional yeast, whole wheat flour and salt but don’t blend yet – you will use this in a bit.
In a medium saucepan over medium-high heat, cook the onions and garlic ½ cup of water (or as much as needed) until the onion is soft and fragrant, about 6 minutes. Add the basil and cook, stirring frequently until it is wilted and bright green, about 2 more minutes.
This tasty recipe is from Lynn Bridges.
Notes from Lynn:
This sauce is very versatile. Use it over all types of pasta and rice, I love this recipe because there is always sauce left over so I get to have it for lunch a few times throughout the week. The recipe makes about 2 cups. I sometimes also add my tasty Sweet Mushroom Topping.