Title: Toasted Cashew Sauce
Categories: Sauce 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		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		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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