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**