1 1/2 c Cashew pieces; raw *
2 c -Water
1 tb Arrowroot powder; up to 2 tb
-or other thickener 2 tb White onion; chopped
1 ea Garlic clove; crushed
1 tb Tamari soy sauce
2 ts Ginger, fresh; peeled,grated
- up to 3 tsp Sea salt; to taste Cayenne pepper; to taste
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1 ea Vegetable bouillon cube
*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
