Toasted Cashew Sauce

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Toasted Cashew Sauce

Source: Vegan Delights

 

Makes 3 cups

 

1 1/2 cups " raw " cashew pieces

2 cups water

1 - 2 Tbsp. arrowroot powder or other thickener

2 Tbsp. chopped white onion

1 clove garlic, crushed

1 Tbsp. tamari soy sauce

2 - 3 tsp. peeled, grated ginger root

Sea salt to taste

Few dashes cayenne pepper to taste

Optional: 1 vegetable bouillon cube

 

Spread the cashews about 1/4 " thick on a shallow baking dish or pie pan. Bake

for 10 - 15 minutes at 300° F, 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 refrigerated.

 

 

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