Saucy! White sauce with leek

1 leek, including green – washed and sliced into rough rings

3 cups water

1 cup cashew nuts (raw, non salted – best for blood pressure, otherwise whatever you’ve got!)

1 garlic clove

Salt and pepper

Put all the ingredients in a saucepan and bring to slow boil. Reduce the heat and simmer for 10 minutes or so. Turn off heat and let it all rest.

Blend all in mixer til creamy and smooth. If the cashews don’t break down put back on the heat for another few minutes.

Enjoy as a topping for vegetables and in any way you’d use a white sauce.

ALTERNATIVE:

At end of cooking, add juice of half a lemon and 2 good tables spoons nutritional yeast and dijon mustard if like.