We aren’t sure where this Cashew Pimiento Cheese Sauce Recipe came from, but we like the sounds of it! It is recommended for use with the Zucchini Spinach Lasagne recipe.
Special Diet Notes: Cashew Pimiento Cheese Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Ingredients
Method
- Whiz above ingredients in blender until smooth.
- *If your blender isn't very powerful, soak the cashews for a few hours beforehand.
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5 Comments
I wonder if your pimento cashew recipe came from Right Livelihood Pizza in Santa Cruz (defunct, was there in the early to mid-80’s) that used to be on Water St. right at the head of the outdoor “mall” downtown. That was the topping for their vegan pizza and it was delicious, although their recipe might have had agar in it because it had that kind of gelled texture to it.
That sounds like it was a neat place! It’s possible – perhaps it evolved from there!
The real inventor of this (I thought ) was frim the McDougal plan.. it goes on top of the spinach zucchini lasagna from a cook book from the early 1970 .. there is another version now too from the paleo diet that used basil .
Anyone tried that one?
CEW, You are on the right track, but not quite correct. This recipe was “invented” by Mary McDougall, wife of Dr. John McDougall, and developer of the recipes for the McDougall way of eating. “The McDougall Plan” was Dr. McDougall’s first book, released in 1983, and does not include this recipe. “Cashew-Pimiento Cheese Sauce” is found in McDougall’s second book, “The McDougall Program”, copyright 1990, on page 266. It is exactly as written on this webpage. Dr. McDougall saved my life. I’ve been following his eating plan for 30 years. You can find hundreds of his (well, his wife’s) recipes, as well as tons of information, on his website, drmcdougall.com, all for free!
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