Toasted Cashew Sauce
Yield
3 cupsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cashew nuts
raw |
*
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
arrowroot flour
or other thickener |
|
| 2 | tablespoons |
white onion
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
ginger
peeled, grated, fresh, up to 3 tsp |
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | each |
vegetable stock cubes
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cashew nuts
raw |
*
|
| 473 | ml |
water
|
|
| 15 | ml |
arrowroot flour
or other thickener |
|
| 3E+1 | ml |
white onion
|
|
| 1 | each |
garlic cloves
crushed |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
ginger
peeled, grated, fresh, up to 3 tsp |
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | each |
vegetable stock cubes
optional |
*
|
Directions
Spread the cashews about ¼ inch thick on a shallow baking dish or pie pan. Bake for 10 to 15 minutes at 300F, stirring once.
Blend the cashews, ¼ 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 to 8 days in refrigerator.
