Ingredients
SERVES: 3-4
To serve
Method
- Soak the macadamias in warm water for 1 hour. Then, drain and place in a high-speed blender along with the stock, water, lemon juice, nutritional yeast, 1 garlic glove, maple syrup, salt, and pepper. Blend on high until smooth and creamy. This may take a few minutes. Taste and adjust flavours if needed. Add more nutritional yeast for a cheesier flavour or more lemon for tanginess. Set aside.
- In a large frying pan, heat the olive oil and cook the onion until translucent. Mince the remaining garlic clove, add to the pan, and cook for another 30 seconds.
- Add the macadamia sauce to the pan and two sprigs of thyme (whole). Cook over low-medium heat for 5–7 minutes, stirring continuously. Once sauce has thickened, stir through the sun-dried tomatoes. When done, remove the thyme sprigs.
- Serve the creamy macadamia sauce over cooked spaghetti (or your favourite pasta) topped with vegan parmesan, fresh thyme leaves, and chargrilled slices of lemon for a fancy touch.
TIP: Nutritional yeast is an inert form of yeast that adds a delicious ‘umami’ flavour to savoury cooking. It is readily available in supermarkets and healthfood shops.
