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Post by Deleted on Mar 15, 2017 17:28:29 GMT -5
Cashew Ginger Sauce
2 cup toasted cashew pieces 3 cup water or milk 2 teaspoon freshly grated ginger 2 teaspoon tamari 1/2 teaspoon salt
Puree' until very smooth in blender. Heat gently. Stir from the bottom as you serve.
If you want a thicker,creamier sauce that goes a little further make a roux: melt 3 TAB butter wisk in 3 TAB Flour Cook, whisking over low heat 2-5 min. Whisk in heated cashew puree', and wook an additional 8-10 minutes.
Serve over steamed or sauteed vegetables and/or grains or fish. Top with scallions.
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