Ingredients
- 1 arrowroot powder
- 1 garlic clove
- 1 vegetable bouillon cube
- 2 c water
- 1 1/2 c cashew (pieces)
- 2 tb onion (white)
- 1 tb tamari soy sauce
- 2 ts ginger
- some cayenne pepper
*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
