Toasted Cashew Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cashew pieces, raw *
2 cup: -Water,
1 tbsp: Arrowroot powder, up to 2 tb or other thickener
2 tbsp: White onion, chopped
1 each: Garlic clove, crushed
1 tbsp: Tamari soy sauce,
2 tsp: Ginger, fresh, peeled,grated up to 3 tsp
Sea salt, to taste
Cayenne pepper, to taste
OPTIONAL
1 each: Vegetable bouillon cube,
Directions:
*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
Source from luhu.jp
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
Source from luhu.jp