10 servings

2 cups White onion, diced

1.5 qt Matriark Upcycled Vegetable Concentrate (½ cup concentrate mixed with 6 cups warm water)

1 tbsp Salt

1 tbsp Ground White Pepper

½ cup Garlic cloves, minced

½ cup Raw unsalted cashews

3 tbsp Lemon Juice

¾ cup Nutritional yeast

3 oz Grape Seed Oil

2 cups Mushrooms, Quartered

2 cups Peas, Blanched

3 lbs Cooked Pasta

  1. Add the onion and 1 qt of the diluted Matriark Upcycled Vegetable Broth Concentrate to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is tender.

  2. Add onion and garlic mixture into a blender. Add 1/2 qt more diluted vegetable broth concentrate and salt, pepper, cashews, lemon juice, nutritional yeast and blend on high for 2-3 minutes until creamy and smooth.

  3. In medium Sauce pan add 3 oz grape seed oil and bring to medium heat. Add mushrooms and sauté for 4-5 minutes. Add green peas and sauce mixture and bring to a boil then remove from heat.