Cashew ginger sauce

1 Servings

Ingredients

Quantity Ingredient
2 cups Toasted cashew pieces
3 cups Water or milk
2 teaspoons Freshly grated ginger
2 teaspoons Tamari
½ teaspoon Salt

Directions

Puree' until very smooth in blender. Heat gently. Stir from the bottom as you serve.

If you want a thicker,creamier sauce that goes a little further make a roux: melt 3 TAB butter wisk in 3 TAB Flour Cook, whisking over low heat 2-5 min. Whisk in heated cashew puree', and wook an additional 8-10 minutes.

Serve over steamed or sauteed vegetables and/or grains or fish. Top with scallions.

Recipe By : Cheryl 562

From: Western Mexican Cookbook

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