Green Beans, Onions & Creamy Orange- Cashew sauce with Toasted Pecans

Green Beans and Onions with Creamy Orange- Cashew sauce & Toasted Pecans

For sauce- blend together:

Cashews, soaked in water for a few hours or in hot water if you don’t have time.

Orange, cut in sections then cut peel off (you could also use canned Mandarin Oranges in fruit juice)

Bragg’s Aminos

Rice Vinegar

Sauté Onions in hot pan, stirring until starting to brown, reduce to med- high heat, add Green Beans and continue stirring.  Add a little water and Bragg’s Aminos to pan and cook until Green Beans are still a little crunchy.

Top with sauce and toasted Pecans

* You could also add cooked Tempeh to this to make it more filling