Squash Casserole for Thanksgiving
2 cups macadamia nuts, soaked 8 hours and drained
½ cup unpasteurized white miso or sea salt
3 cloves garlic
1 teaspoon turmeric
1 cup water
2 tablespoons lemon juice (fresh squeezed)
1 teaspoons sea salt
8 yellow squash, sliced very thin
2 red bell peppers, chopped fine
1 large sweet onion, chopped fine
1 teaspoon paprika (for garnish)
1. For cheese sauce, place macadamias, miso, garlic, turmeric, water, lemon juice, and salt in blender and blend well. Mixture should be a thick sauce.
2. Place yellow squash slices in bowl and stir in chopped peppers, onions and cheese sauce.
3. Place in a casserole dish and sprinkle paprika on top.
4. Place in dehydrator at 95 degrees for 2 hours or more and serve warm. This will also soften the vegetables.