This sauce was inspired by a Sweet Pea Pesto dish that used to be on the menu at one of my favorite Walla Walla Restaurants, the Green Spoon. It always sounded so good, but the knowledge of how all that cheese and dairy would leave my stomach feeling made me pass it up every time. I'm not sure what the original tasted like, but this plant-based alternative is pretty tasty.
1 cup cashews
2 tbsp. nutritional yeast
Juice from half a lemon
1/2 tsp. smoked salt
2 tsp. dijon mustard
1/4 tsp. paprika
4-6 cloves of garlic
Pepper to taste
2 tbsp. Earth Balance margarine
1 1/2 cups fresh peas (thawed frozen peas will work too)
Big bunch of pea sprouts (cut off the green part to use as a garnish)
Place cashews in blender or food processor and cover with water. Blend until smooth, add more water as necessary to achieve a sauce-like consistency. Add the lemon juice, salt, dijon mustard, paprika, garlic cloves, butter and pepper and blend until thoroughly combined. Add the peas and pea shoots and blend until smooth. If the sauce is too thick, add a small amount of water until desired consistency is reached.
Pour the sauce into a saucepan and cook on medium-low heat for 5-10 minutes. Stir constantly to ensure that sauce doesn't burn. Serve with your favorite pasta, garnish with pea sprouts and enjoy!
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