Faux Cheesy Sauce

Cook:  
1 small potato 

1 small carrot in 1 1/3 c water

Blend with:

 2 Tbsp washed* cashews

 ¾ tsp salt

 2 Tbsp Lemon Juice

 dash celery salt

 1 Tbsp Nutritional yeast (optional, adds more of a cheese flavour)

Note: If you are on a diet free of starchy vegetables, you substitute the potato and carrot with: 1 cup cooked white beans, 1 Tbsp of frozen or fresh red pepper & approx 1 cup of water, but adjust that to make a nice sauce consistency.

Wash: Cashews, come from third world countries, sanitation is limited, and often drying of nuts vegetables, and rices takes place on the pavement where automobiles, animals, and people travel.  Measure the cashews into a pint sized jar.  Cover the opening of the jar with a piece of window screen about 6 inches square, and screw the ring on.  Warm the jar with hot tap water, then drain, and pour boiling water to fill the jar.  Let that sit about 10 min, then thoroughly rinse the cashews, and then put them into the blender. 

This recipe does not freeze well, but I was leaving on holiday, and had to freeze a batch to keep it from spoiling.  When thawed, it was spongy, yet watery.  I put it back in the blender, and it came back to life nicely.

Favourite Faux Sour Cream #1

1 c raw cashews, washed*

1 ¼ c boiling water

½ t garlic powder

1 t salt or salt substitute

¹/₃ c lemon juice

Put the washed cashews into the blender.  Add the garlic powder, salt, then add enough of the boiling water to just cover the cashews.  Blend until it gets to thick.  Start adding the rest of the water slowly and blend until very smooth.  Once smooth, add the lemon juice and whiz briefly.  Chill well before using.  

This is great as a dip for chips, raw veggies, baked potatoes, and salads, perogies, anywhere you would like to have sour cream.

Makes 2 ¼ cups, and freezes well.

Wash:  Cashews, come from third world countries, sanitation is limited, and often drying of nuts vegetables, and rices takes place on the pavement where automobiles, animals, and people travel.  Measure the cashews into a pint sized jar.  Cover the opening of the jar with a piece of window screen about 6 inches square, and screw the ring on.  Warm the jar with hot tap water, then drain, and pour boiling water to fill the jar.  Let that sit about 10 min, then thoroughly rinse the cashews, and then put them into the blender. 

Ranch Style DRESSING or FAUX SOUR CREAM #2   
1 c. sunflower seeds      

1 1/2 c. water (if intended for dressing, or only 1 1/8 c for sour cream)     
3/4 t. salt

3-4 T. lemon juice    

1/2 t. garlic powder   
3/4 t. onion powder.  
(1Tbsp of the seasoning mix listed below, if making the Ranch Dressing)
Whiz in blender; adjust water & seasonings to taste and consistency desired.

Ranch Style Seasoning Mix
1/4 cup onion powder (or granules)
2 Tbsp garlic powder (or granules)
2 Tbsp dried parsley flakes
1 Tbsp dried dill weed
1 Tbsp poppy seeds
1 Tbsp celery salt
1 Tbsp sugar
2 tsp dried sweet basil
1 1/2 tsp salt
1/2 tsp dried chives
Makes about a cup, keep in airtight container, 1 1/2 Tbsp = about 1 commercial pkg

Orange Honey Dressing

1 cup of Orange Juice (or any flavour you choose)

      (If using frozen juice, use 1/3 cup of concentrate, and 2/3 cup of water)

½ cup freshly squeezed or bottled lemon juice

½ cup honey

1 ½ tsp celery salt

¾ tsp onion powder

½ tsp garlic powder

¼ tsp paprika

¼ tsp salt

5 tsp instant clear jel

Blend until thickened

Add 1 ½ tbsp favorite herbs (I like basil the best)

Blend again very briefly to stir in herbs,

Keeps well in fridge over a week.

 For Variety: 

• Toast ¼ c sesame seeds, put ½ of them into the blender at beginning, and then add the rest with the herbs to keep them whole.
• Use raspberry juice, blend a few raspberries, and follow the instructions, 
• You can make any kind of fruit dressing by changing a few ingredients.