Tuna "noodle" casserole - dairy free, low carb

2 cups chopped celery
2 garlic cloves, sliced
1 tablespoon dehydrated minced onion
1/2 cup water (plus more as needed
1/3 cup raw cashews
2 tablespoons nutritional yeast
2 teaspoons veggie broth seasoning (I like "Seitenbacher Vegetable Broth & Seasoning)
1 tablespoon lemon juice (bottled is fine)
1/2 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
2 5-oz. cans tuna, drained
2 14.25-oz. cans Cut Wax Beans, drained

Simmer the celery, garlic cloves, and dehydrated water in 1/2 cup water until the celery is very soft. (Add a little more water if necessary). Then pour mixture into a blender. Add the raw cashews, nutritional yeast, and veggie broth seasoning powder. Blend on high until smooth - you may need to add a small amount of water to blend well. It should be a good sauce consistency.

Pour the blended mixture into a bowl. Stir in the lemon juice, and tuna. Taste. Add the salt and pepper if you think it needs it. Stir in the drained wax beans.

Spoon into a casserole dish and bake at 350 until hot - about 30 minutes.

Serving Size: Makes 4-1/5 cups - each serving is a little more than 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.