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    You are in: Home / Recipes / Ginger Cashew Sauce Recipe
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    Ginger Cashew Sauce

    Ginger Cashew Sauce. Photo by Jenny Sanders

    1/1 Photo of Ginger Cashew Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Jenny Sanders's Note:

    A friend, who is allergic to garlic, liked to get a certain brand of ginger peanut sauce, because it was good, and because she could eat it without fear of dying; always a bonus. It could be hard to get, though, so I came up with a home-made version. I make this with either cashew butter or peanut butter; both are very good although I find the cashew version more digestible. Serve it over steamed veggies and rice, or baked fish or chicken.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put the cashew or peanut butter in a small pot.
    2. 2
      Mix in the apple butter, vinegar, cornstarch, tamari, and spices.
    3. 3
      Grate the ginger and mix it in as well.
    4. 4
      Slowly mix in the water, keeping it smooth and working out any lumps.
    5. 5
      Turn on the heat to medium-high, and cook, stirring constantly, until thickened.
    6. 6
      This will only take about 5 minutes.
    7. 7
      Serve over steamed vegetables- I like cauliflower, asparagus, green beans, broccoli or zucchini~ or baked fish or chicken. If you like, sprinkle with dry roasted cashews.

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    Ratings & Reviews:

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    Nutritional Facts for Ginger Cashew Sauce

    Serving Size: 1 (118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 29.0
     
    Calories from Fat 0
    23%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 506.4 mg
    21%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 3.2 g
    12%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    smooth cashew butter

    green peppercorns

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