Brazil Nut Cheese Sauce

I wanted to create a sauce that jazzed up vegetables but that was also of huge additional nutritional value to us. This can be used to cover pasta or vegetables and is packed with selenium, zinc, B12 and calcium.

Ingredients (serves 3):

2 Tablespoons of avocado Oil (Hunter & Gather)

Packet of Brazil nuts (135g)

2 cups of almond milk

100g of Pecorino Romano (sheep cheese) grated

Half a clove of garlic

15 basil leaves

1 Tablespoon of vegan yeast flakes (B12)

Zest & juice of 1 lemon

Salt & pepper

Method: to make the cheesy pesto sauce first soak the nuts for at least four hours. Then put all the ingredients from the list together in a food processor and whizz three times until as smooth as possible. Set aside. To serve up you can warm the pale green sauce for stirring over pasta or serve directly over hot vegetables. In this recipe I chose baked sweet potato, saute peppers with red onion and steamed green beans. 

This sort of sauce can also be a great way to get younger members of the family to get the benefits of nuts, especially if they do not enjoy eating them on their own or in granola.

Vegan: replace the 100g of hard cheese with 100g of yeast flakes.