Cashew Milk - rich sauces and french toast veggie benedicts

1/2 c. raw cashews
2 c. water

place cashews in a blender with 1 c water. process until very smooth.  add the remaining water and blend until no large pieces remain.  strain and remove any remaining pieces.  refrigerate until ready.


Veggie Benedict (sauce also great with asparagus, potatoes and other veggies)
1 c. cashew milk
2 T. lemon juice
1 t. nutritional yeast
1/2 t. onion powder
1/8 t. garlic powder
1/8 t. salt
1/16 t. turmeric
pinch of paprika
1 T. cornstarch mixed with 2 T. cold water

place the cashew milk in a saucepan.  add all the remaining ingredients and mix well with a whisk.  slowly bring to a boil stirring constantly until thickened and smooth.  set aside.

for base:
1 ripe tomato
1/2 avocado
4 gluten free english muffin halves

slice the tomato into 4 thick slices.  peel and slice the avocado.  toast the muffin halves.  place the tomato and the avocado on the english muffin half.  ladle 1/4 c. of sauce over each muffin and serve.