• 4 cups cashews
• 1/2 gallon water
• 4 cups onions (small cut)
• 2 tbl garlic
• 1/2 cup celery (small cut)
• 2-3 serrano peppers (minced)
• 1 can tomato sauce (or whatever you like as you'll blend it)
• 1 tbl basil
• 1/2 tsp curry
• 1/2 tsp cumin
• 1/4 tsp clove
• 1/2 tsp fennel
• 1 tsp corriander
• 1/4 tsp cayenne
• 1 tbl salt
• 1/2 tbl dill

In a blender, blend water and cashews until smooth. Saute onion, garlic, and celery, then add serrano peppers and herbs. Then add tomoto sauce and simmer for 15 minutes. Blend and add cashew milk. Cook on medium, stirring often, until hot (add more water or milk/soymilk if desired). Serve with corn bread.

Serves 6 to 8.