| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Mcdougall | 1 | Servings | ||
INGREDIENTS
| 2 | c | Warm water |
| 1 | tb | Raw cashew pieces, rinsed |
| 1 | tb | Onion powder |
| 2 | tb | Cornstarch or arrowroot |
| 3 | tb | Soy sauce |
| 3 | cl | Garlic pressed or |
| 1/2 | ts | Garlic powder |
| 1/8 | ts | Fresh ground black pepper |
| 1 1/2 | tb | Parsley flakes (optional) |
INSTRUCTIONS
Place 1/2 cup warm water and all of the ingredients except the parsley in a blender or food processor and blend until smooth and creamy. When creamy, add 1-1/2 cups more warm water and blend. Pour into a saucepan and cook over medium heat, stirring constantly, until thick, about 5 minutes. Add the parsley flakes for color after cooking if desired. Makes 2 cups. From "The New Mcdougall Cookbook" by John and Mary McDougall Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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