1 Tablespoon olive oil 1 head cauliflower, broken into florets
1 cup chopped carrots
3 green garlic OR 1 leek OR 1 garleek, sliced
4 cups water 1/2 cup cashew butter
Sauté cauliflower in olive oil for 5 minutes. Stir in carrots and green garlic.
Cook an additional
5 minutes. Pour in water and stir in half the cashew butter.
Bring to a boil, stir well, reduce
heat, cover and cook until veggies are tender.
Use a potato masher to coarsely mash veggies. Stir in remaining cashew butter and a dash
of salt if desired. Simmer uncovered for 15 minutes. Serve hot. Cover and refrigerate leftovers.