Recipe - Cashew Ginger Sauce

2 cup Toasted cashew pieces
3 cup Water or milk
2 teaspoon Freshly grated ginger
2 teaspoon Tamari
One half 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
25 min. Whisk in heated cashew puree', and wook an additional 810
minutes.

Serve over steamed or sauteed vegetables and/or grains or fish. Top with
scallions.

From: Western Mexican Cookbook
Posted to MMRecipes Digest by Harrison littlebear@mindspring.com on Mar
01, 1998