| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Sauces, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Cashew pieces; raw * Water |
| 1 | tb | Arrowroot powder; up to 2 tb or other thickener |
| 2 | tb | White onion; chopped |
| 1 | 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 | ||
| 1 | Vegetable bouillon cube |
INSTRUCTIONS
OPTIONAL *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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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