Cashew Ginger Sauce
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.
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READY IN: 13mins
YIELD: 2 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 2cups toasted cashews
- 1cup water
- 2tablespoons minced fresh ginger
- 1tablespoon soy sauce
- 7teaspoons cider vinegar
- 1⁄2teaspoon salt
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DIRECTIONS
- Puree everything together in blender.
- When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
- Heat gently before serving.
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