You can use the sauce for other vegetables, too. We mixed some lima beans in after cooking, and peas and slices of onion (or baby onions), potatoes, and other veggies may also be very yummy in this sauce, which can also be put on top of bread. It’s a tasty topping for salad and dip for potato chips, too. Yum.
- about 1/2-1 cup cashews
- about 1-2 cups water
- about 1/4-1/2 tsp or up to 3 or 4 pinches of salt (It’s better to start off with less, maybe a pinch or two, and you can add more later to suit your palate [to taste]. I started off with a large amount, maybe what would be the 3-4 pinches and still added more salt, but for health purposes it’s better to start off with less salt, especially if you’re likely to add more anyway and/or if you are on a low-sodium diet, or should be, and/or if you will be eating this alone in one sitting—better play it safe and use the least amount of salt and sprinkle on a little bit extra before eating, if needed.)
- 2 stalks of celery with leaves (on at least one stalk)
- 2-3 handfuls of fresh parsley with stems
- (optional) You may also add garlic to the mix, if desired, maybe 1-4 cloves. I did not.
- 1 onion, peeled and sliced into chunks
- about 1-2 cups of green beans (and/or other veggies)
- Boil, steam, or saute green beans/other veggies. If you are boiling, pour out most of the water before adding the sauce, or use less water in the mix when blending. If sauteing, use just enough water to keep from sticking to the pan and burning. Saute or steam may be best for nutrition and health purposes.
- Blend together all other ingredients until creamy/smooth.
- Pour into pan and bring to a boil, stirring gently, but constantly. Reduce heat quickly as it begins to boil, to keep from boiling over, and continue boiling for a few minutes, stirring occasionally. Cover and simmer for a few more minutes (about 5-10 minutes) and then let stand for a few minutes to thicken.