Truffle Cream Sauce

Savory, soft, creamy and earthy, this truffle cream is as good as the “real thing!”

Truffle Cream Sauce

1/4 C pine nuts, soaked 2 hours, rinsed, and drained
1/4 C cashews, soaked 2 hours, rinsed, and drained
1 T lemon juice
1/2 T Bragg’s Liquid Aminos
1/2 T agave nectar
3 t teaspoons truffle oil
Pinch of white pepper

Combine the pine nuts, cashews, lemon juice, tamari, agave, truffle oil, and white pepper in a high-performance blender, slowly adding water to create your desired consistency. 

From rawfoodchef.com recipe by Cherie Soria