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.
Provided by Sharon123
Categories Sauces
Time 13m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 665.7, Fat 50.8, SaturatedFat 10.1, Sodium 1572.3, Carbohydrate 44.1, Fiber 3.5, Sugar 12.7, Protein 17.6
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.
Provided by Jenny Sanders
Categories Sauces
Time 20m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 29, Sodium 506.4, Carbohydrate 5.9, Fiber 0.3, Sugar 3.2, Protein 1
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