Ginger Cashew Sauce

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.

• Ready In: 20 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 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

1. Put the cashew or peanut butter in a small pot.
2. Mix in the apple butter, vinegar, cornstarch, tamari, and spices.
3. Grate the ginger and mix it in as well.
4. Slowly mix in the water, keeping it smooth and working out any lumps.
5. Turn on the heat to medium-high, and cook, stirring constantly, until thickened.
6. This will only take about 5 minutes.
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.