Creamy Cashew Sauce

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Creamy Cashew Sauce

Source: Vegan Delights

 

1 cup " raw " cashew pieces, ground

1 1/4 cups water

2 Tbsp. arrowroot powder or other thickener

2 - 3 tsp. liquid sweetener

3/4 - 1 tsp. sea salt

1/8 tsp. nutmeg, or more to taste

1/8 tsp. sea kelp

1/4 - 1/3 cup " raw " cashew pieces, left whole

 

Grind the cashews 1/4 cup at a time in the blender, or all at once in food

processor. Put all the ingredients into a blender except for the 1/4 - 1/3 cup

whole cashew pieces. Blend at high speed until liquefied. Place the mixture in

a saucepan or double boiler with the whole cashew pieces and stir over

medium-low heat until thickened and hot throughout. Serve over green and/or

yellow vegetables with a bed of whole grains underneath if desired. Also use

for fantastic fondues, burgers and balls. Keeps 6 - 8 days or more

refrigerated.

 

 

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