Spiced cashew sauce

2 cups

Ingredients

Quantity Ingredient
1 cup Unsalted roasted cashews *
3 tablespoons Canola or vegetable oil
2 larges Garlic clove(s)
Peeled and minced
2 tablespoons Ginger, peeled
Finely chopped
2 tablespoons Honey
2 tablespoons Rice wine vinegar
1 tablespoon Sesame oil
2 teaspoons Chili oil
2 tablespoons Cilantro leaves
Finely chopped
1 teaspoon Salt

Directions

* If unsalted cashews are not available, use salted ones. To remove the salt, saute the nuts for 10 seconds in 2 tbs vegetable oil, remove the nuts from the pan with a slotted spoon and drain on paper towels.

Place the cashes on a roasting sheet in a 300 F oven and heat for about 5 min. Keep warm.

Measure 1 tbs canola oil into a small pan set over medium heat. Add the garlic and saute until soft but not browned, about 1 min. Remove from the heat.

Place all of the ingredients, including the warm nuts and garlic, in a food processor and blend on high speed for 45 seconds. If the mixture is too thick, dilute with water to desired consistency.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 83

Submitted By DIANE LAZARUS On 11-24-95

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