Cashew Ginger Sauce

Made This Recipe? Add Your Photo

Total Time
13mins
Prep
10 mins
Cook
3 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Puree everything together in blender.
  2. When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
  3. Heat gently before serving.
Most Helpful

5 5

Sorry, forgot to put in my review! This was a quick and delightful dressing/sauce. I served it over roasted eggplant for a ladies lunch and everyone asked for the recipe. Wish I could say it was my own but had to direct all ladies to Zaar/Sharon. We had quite a bit of sauce left over and the kids used it for dipping chicken nuggets that evening. Unusual use but shows how versitile this recipe is!

5 5

An excellent sauce, easy & quick. I first pureed the ginger (peeled and cut into coins) with the water, then strained & squeezed the solids to get all the liquid. I used rice vinegar and brown sugar, and added toasted sesame oil. I made this probably 20 years ago, from the 1977 version of Moosewood. It called for more liquid, either water or milk. I definitely opt for the water. I used it on a sort of spicy teriyaki-type chicken, served with rice. I'll definitely be making this again, as several of my foodie friends are ginger freaks.

4 5

A very tasty sauce, this is really quick and simple to make. It is a very thick mixture, not what you would use to cook in a dish, but more to use as a dressing or on the side.