Squash Casserole for Thanksgiving

Cheese Sauce

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.


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