Golden sauce

Yield: 1 servings

Measure Ingredient
¾ cup Cooked potatoes
1 medium Cooked carrot
1⅓ cup Water
2 tablespoons Cashews
¾ teaspoon Salt
1 tablespoon Lemon juice

Blenderize ingredients until smooth Heat over low temperature until hot Serve over steamed fresh vegetables Makes about 2½ cups **Natures Pantry Cookbook**

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