Recipe by Jenny Sanders
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.
- 1⁄3 cup smooth cashew butter or 1⁄3 cup natural-style peanut butter
- 2 tablespoons apple butter
- 2 tablespoons cider vinegar
- 2 teaspoons cornstarch
- 2 tablespoons tamari or 2 tablespoons soy sauce
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon green peppercorn, lightly crushed
- 1 tablespoon grated fresh ginger
- 1 1⁄3 cups water
- 1⁄3 cup dry roasted cashews (optional)
Directions See How It's Made
- Put the cashew or peanut butter in a small pot.
- Mix in the apple butter, vinegar, cornstarch, tamari, and spices.
- Grate the ginger and mix it in as well.
- Slowly mix in the water, keeping it smooth and working out any lumps.
- Turn on the heat to medium-high, and cook, stirring constantly, until thickened.
- This will only take about 5 minutes.
- 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.