This was good, but still not quite a creamy, cheesy sauce. I started by roasting a head of garlic – drizzle in olive oil, wrap in foil, and bake at 350F for about 45 minutes.
Saute about 1/2 a cup of diced onion in 1 Tbsp of olive oil. Add one 14 oz can of cannellini beans and heat. Put in blender along with roast garlic, 1/4 cup of bone broth, 2 Tbsp lemon juice, 3 Tbsp nutritional yeast, 1/2 tsp salt, and 1/2 tsp pepper. Blend to a smooth consistency, adding more bone broth if needed. Serve with … in this case chickpea rotini.











