Recipe - Toasted Cashew Sauce

1 One half cup Cashew pieces; raw *
2 cup Water
1 tablespoon Arrowroot powder; up to 2 tb
or other thickener
2 tablespoon White onion; chopped
1 Garlic clove; crushed
1 tablespoon Tamari soy sauce
2 teaspoon 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 1015 minutes at 300F, stirring once. Blend the cashews, One fourth cup
at a time in the blender until finely ground. Add all the ingredients to
the blender and liquefy. Heat the sauce on mediumlow heat, stirring
regularly. When thickened and hot throughout, serve over vegetables, grains
or other main dishes. Keeps 68 days in refrigerator.

MAKES: 3 cups SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by
Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini