Recipe - Cashew Bechamel Sauce

Three fourths cup Cashews, raw, whole
2 tablespoon Whole wheat pastry flour
1 cup ;water or vegetable stock
One fourth teaspoon Sea salt, or to taste
pn Cayenne
One fourth cup Parsley; finely minced

Place the cashews, flour, water or stock, salt, and cayenne in a blender
(a food processor will not work as well). Blend until very smooth and
creamy.

Pour the nixture into a small saucepan. Bring to a boil over high heat,
stirring constantly. Add the parsley and mix.

Serve over steamed vegetables such as broccoli or cauliflower.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini