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Title: Toasted Cashew Sauce
Categories: Sauces, Vegetarian
Yield: 1 Servings
1 1/2 c Cashew pieces; raw *
2 c -Water
1 tb Arrowroot powder; up to 2 tb
-or other thickener
2 tb White onion; chopped
1 ea Garlic clove; crushed
1 tb Tamari soy sauce
2 ts Ginger, fresh; peeled,grated
- up to 3 tsp
Sea salt; to taste
Cayenne pepper; to taste
--------------------------OPTIONAL-------------------------------
1 ea Vegetable bouillon cube
*technically speaking, all cashews must be slightly coked before being
sold. Buy the ones called "raw" in the store.
Spread the cashews about 1/4" thick on a shallow baking dish or pie
pan. bake for 10-15 minutes at 300F, stirring once. Blend the
cashews, 1/4 cup at a time in the blender until finely ground. Add
all the ingredients to the blender and liquefy. Heat the sauce on
medium-low heat, stirring regularly. When thickened and hot
throughout, serve over vegetables, grains or other main dishes. Keeps
6-8 days in refrigerator.
MAKES: 3 cups SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted
by Anne MacLellan
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