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  Lemon Cashew Cream Veggies



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1 Tablespoon oil
2 gar-leeks, thinly sliced
1 head cauliflower, broken into florets and stems chopped
1-2 cups sugar snap peas, cut in half diagonally
2 carrots, sliced into thin strips, 2 inches long
1 lemon, zested and juiced
2 cups veggie broth
1 Tablespoon tamari
1 cup cashew butter
1 cup water

Sauté gar-leek in oil over medium-high heat until softened. Add cauliflower and cook 5 minutes, stirring occasionally.
Add sugar snaps, carrots and lemon zest. Cook 3 minutes, stirring constantly.
Combine lemon juice, veggie broth and tamari and pour over veggies. Bring to a boil.
Stir together cashew butter and water until completely creamy, then stir into boiling liquid.
Reduce heat to low and simmer 10 minutes, stirring occasionally.
Serve hot or warm.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen