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Measurements
      Title: Toasted Cashew Sauce
 Categories: Sauces, Vegetarian
      Yield: 1 Servings
 
  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

--------------------------OPTIONAL-------------------------------
      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


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