Spiced Cashew Sauce Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 cup: Unsalted roasted cashews *,
2 tbsp: Rice wine vinegar,
3 tbsp: Canola or vegetable oil,
1 tbsp: Sesame oil,
2 large: Garlic clove, s
2 tsp: Chili oil,
Peeled and minced,
2 tbsp: Cilantro leaves,
2 tbsp: Ginger, peeled
Finely chopped,
Finely chopped,
1 tsp: Salt,
2 tbsp: Honey,
Directions:
* If unsalted cashews are not available, use salted ones. To remove
the salt, saute the nuts for 10 seconds in 2 tbs vegetable oil,
remove the nuts from the pan with a slotted spoon and drain on paper
towels.
Place the cashes on a roasting sheet in a 300 F oven and heat for
about 5 min. Keep warm.
Measure 1 tbs canola oil into a small pan set over medium heat. Add
the garlic and saute until soft but not browned, about 1 min. Remove
from the heat.
Place all of the ingredients, including the warm nuts and garlic, in
a food processor and blend on high speed for 45 seconds. If the
mixture is too thick, dilute with water to desired consistency.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 83
Submitted By DIANE LAZARUS On 11-24-95
Source from luhu.jp
the salt, saute the nuts for 10 seconds in 2 tbs vegetable oil,
remove the nuts from the pan with a slotted spoon and drain on paper
towels.
Place the cashes on a roasting sheet in a 300 F oven and heat for
about 5 min. Keep warm.
Measure 1 tbs canola oil into a small pan set over medium heat. Add
the garlic and saute until soft but not browned, about 1 min. Remove
from the heat.
Place all of the ingredients, including the warm nuts and garlic, in
a food processor and blend on high speed for 45 seconds. If the
mixture is too thick, dilute with water to desired consistency.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 83
Submitted By DIANE LAZARUS On 11-24-95
Source from luhu.jp