Linguine with White Sauce
	
	   Linguine
	
	   2 cups   hot water
	   1/2 cups clean, raw cashews
	   2 Tbs    cornstarch or arrowroot
	   2 tsp    onion powder
	   1/2 tsp  kelp
	
	  
	
	  
	
	  Blend cashews with 1 C. of the hot water until very smooth.
	  Add remaining hot water and other ingredients and continue blending until 
	  smooth. Pour into small saucepan and bring to a boil, stirring constantly, 
	  until thickened.
	
	  VARIATION:  For "Cheese" Sauce, blend in:  4 oz. jar pimientos, 2 T. fresh 
	  lemon juice, and 1 t. paprika.


	
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