Wild Rice, Mushroom, Cashew Cream Sauce

docs.google.com

Jenn67

¾ cup raw cashews, soaked overnight (or 3 to 5 hours)

1 medium onion, diced

2 stalks celery, diced

2 medium carrots, diced

3 cloves garlic

Dried rosemary ( to taste)

Dried Thyme

Himalayan Salt ( to taste)

1 pound cremini mushrooms, sliced

1 to 2 Tbsp of cashew flour

½ cup dry white wine

1 to 3 tsps of lemon juice (taste)

¾ cup wild rice ( if you have a rice cooker, place in cooker and cook while you’re cooking the veggies. It will cut down on your time. If not the stove is just fine.

5 to 6 cups vegetable broth

Directions at docs.google.com

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