| 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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