Cashew Ginger Sauce
Cashew Ginger Sauce
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Chef's Note
“This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.”
READY IN:13mins |
|
YIELD:2 1/2 cups |
UNITS:US |
Ingredients Nutrition
- 2 cups toasted cashews
- 1 cup water
- 2 tablespoons minced fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey or 1 tablespoon sugar
- 7 teaspoons cider vinegar
- 1⁄2 teaspoon salt
- cayenne, to taste
Directions
- Puree everything together in blender.
- When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
- Heat gently before serving.
Cashew Ginger Sauce