Cashew Carrot Curry Sauce

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Cashew Carrot Curry Sauce

 

2 1/2 c. whole cashews

3 1/2 cs. water

1

tbsp. sesame oil

2 cs. onions sliced

6 cs. carrots sliced

2

zucchinis sliced

2 tbsps. curry powder or to taste

 

Grind the cashews into a meal in a food processor.

Add 3 cups of water and blend until creamy to make cashew milk.

Heat a large

stock pot. Add sesame oil and saute the onions for 2-5 minutes. Add carrots,

zucchini, cashew milk, and 1/3 c water to the vegetables. Simmer for at least 5

minutes, or until the carrots are tender. Add curry powder to taste.

If you

are serving over pasta or grains, it may need more curry powder. Also try

serving the sauce on fresh-sliced cucumbers or other vegetables.