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DEAR SUN SPOTS: The Androscoggin Hospice Thrift Store announces it will again celebrate St. Patrick’s Day with a festive “Go for the Green!” houseplant sale on Thursday, March 17.

Shoppers will have an opportunity to bring home some spring cheer while supporting a good cause. New offerings include Easter cactuses, in addition to the usual Christmas and Thanksgiving cactuses and some charming miniature teacup plants. Beefsteak begonias, Moses-in-a-Basket, snake plants, and other classic favorites will also be available.

Store hours are 10 a.m. to 4 p.m. but the plants typically sell out by midday so early arrival is advised for the best selection.

The Androscoggin Hospice Thrift Store is at 245 Center St. in Auburn in the former Roak Mall. For more information, call the store at 312-5092 or go online to https://androscoggin.org/hospicethriftstore/ or www.facebook.com/AndroscogginHospiceThriftStore/.  – Cindy, Lewiston

ANSWER: I’m always happy to help this organization by putting the word out regarding fundraisers. It’s so clever to tie in spring plant sales with the day of “the wearing of the green.”

If your nonprofit has a spring event on the calendar, get the information in as soon as possible. Two weeks ahead of the date is ideal.

DEAR SUN SPOTS: When I recently downsized, lots of cookware went by the wayside, including my Ninga blender. I got a small Black & Decker food processor instead. Now I’m having a hard time making creamy, smooth vegan cheese sauce. I’ve presoaked cashews overnight and processed in small amounts, but the sauce remains granular. Do you have any ideas about what else I can do? I like recipes better than vegan store-bought sauce, and something veggie-based rather than with fake ingredients. Would anyone happen to have a favorite recipe to share? — No name, Lewiston

ANSWER: I’m not a vegan myself but I do have a few vegan friends. First, try soaking the cashews for less time. I know it might not make sense but leaving those nuts in the water for just two hours will make a difference in the consistency.

Those small food processors are handy and great for chopping, but they really aren’t the best for making sauces. A NutriBullet Pro 900 is a good choice for between $100-$200 and won’t take up much space.

Here’s a recipe to try: Place 2 cups raw cashews in a bowl. Cover with water and soak for about two hours. Drain and rinse thoroughly.

Place soaked cashews in the bowl of a food processor or blender with 1 1/4 cups water or broth, 1-2 cloves garlic, and 1 teaspoon salt. Puree until smooth. Thin out with more water to the desired consistency, if needed.

You can enjoy this as is or add Sriracha, nutritional yeast, Chipotle peppers, pesto, fresh herbs, or grated veggies.

To make a sweet cream rather than a savory one, leave out the garlic and salt and add sugar, maple syrup, or honey. You can also add peanut butter, cocoa, or vanilla, or other flavorings. This can be stored in the fridge for three to four days or you can freeze it.

Vegan readers, please send in your tips!

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to [email protected] .

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