Toasted cashew sauce

1 servings

Ingredients

Quantity Ingredient
1½ cup Cashew pieces; raw * Water
1 tablespoon Arrowroot powder; up to 2 tb or other thickener
2 tablespoons White onion; chopped
1 Garlic clove; crushed
1 Vegetable bouillon cube
1 tablespoon Tamari soy sauce
2 teaspoons Ginger, fresh; peeled,grated up to 3 tsp
Sea salt; to taste
Cayenne pepper; to taste

Directions

OPTIONAL

*technically speaking, all cashews must be slightly coked before being sold. Buy the ones called "raw" in the store.

Spread the cashews about ¼" thick on a shallow baking dish or pie pan. bake for 10-15 minutes at 300F, stirring once. Blend the cashews, ¼ 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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