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From the Green Gulch Zen Center via Bill Bradlee
In a blender, blend water and cashews until smooth. Saute onion, garlic, and celery, then add serrano peppers and herbs. Then add tomoto sauce and simmer for 15 minutes. Blend and add cashew milk. Cook on medium, stirring often, until hot (add more water or milk/soymilk if desired). Serve with corn bread.
Serves 6 to 8.
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