Cream Vegetables over Potato

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Cream Vegetables over Potato

Source: Cooking with the Benton Sister's Vol. II

 

4 cups water

1 1/3 cups cashews

4 Tbsp. cornstarch

1/2 cup Bragg's liquid aminos

1 cup fresh mushrooms or 1 (4 oz.) can mushrooms

3 cups frozen mixed vegetables

8 large baked potatoes

 

Blend first 4 ingredients in a little of the water until smooth, then add rest

of water, onion and mushrooms and thicken up on the stove. Take frozen

vegetables and run hot tap water over them to help thaw without cooking. Add to

the hot gravy. Serve over 8 large baked potatoes.

 

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