Cashew Sour Cream:

• If you have a powerful mixer you don't need to pre-soak the cashews.  Otherwise soak cashews in water from one hour to overnight.  You can also cover them with water in a saucepan, bring to a boil and simmer 30 minutes.

Drain cashews and place in blender.

Add the remaining ingredients.

• Blend until smooth.  Use a spatula to scrap down the sides and if it seems too dry add water a teaspoon at a time.
• Put in the refrigerator until you are ready to add to the potatoes at the end of cooking in the crock pot.

Preparing the Potatoes and Slow Cooker Instructions:

• Heat 1 tablespoon water in a skillet.  Add the onion immediately and start sautéing.  Cook for about 2 to 3 minutes and add garlic, cayenne pepper, paprika and salt.  Heat through for a minute.
• Add the skillet mixture to the slow cooker.  Add the potatoes, green beans, broth, and tomato paste.  Stir well.
• Cook on low for 5 hours or on high for 2 ½ hours or until the potatoes are tender.
• Add the sour cream and stir carefully as to keep the potatoes in chunks.  Let heat through for about 15 minutes.