Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Plant-Based Italian Nut Sauce over Roasted Veggies
A flavorful, oil-free Italian sauce made with a mix of nuts and seeds, perfect for drizzling over veggies.
Course
Main Course, Side Dish
Cuisine
American
Diet
Vegan, Vegetarian
Keyword
Oil-Free Sauce, Plant-Based Sauce, Roasted Vegetables, Whole Grain
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Servings
2
Equipment
Food Processor
Ingredients
Roasted Veggies
1
sweet potato, cubed
1
red onion, cut into bite-sized chunks
1
yellow squash, cubed
1
zucchini, cubed
1
can
chickpeas, drained and rinsed
or 1 1/2 cup cooked
Italian Nut Sauce
1/4
cup
cashews, raw
1/4
cup
walnuts, raw
1/4
cup
sunflower seeds, raw
3/4
cup
almond milk
2
T
nutritional yeast
1
T
basil, dried
1/2
tsp
thyme, dried
2
cloves
garlic
or 1 tsp minced
1/2
tsp
turmeric
1/4
tsp
salt
Instructions
Roasted Veggies & Chickpeas
Preheat oven to 400 degrees F.
Spread veggies and chickpeas on a parchment-lined baking sheet. Cook for 25 minutes, or until soft.
Sauce
While veggies are cooking, add all ingredients to a food processor. Blend for 2 minutes, or until smooth.
Once veggies are cooked, serve topped with sauce.
Notes
This dish is great served over a cooked whole grain and/or chopped leafy greens.