2 c Cashew pieces; toasted, (use
-plain, unsalted cashews and
-toast them in your broiler)
3 c Water or milk
2 ts Ginger; freshly grated
2 ts Tamari; or more to taste
1/2 ts Salt; or more to taste
Puree all ingredients in blender until very smooth. Heat gently.
Stir from the bottom as you serve.
If you want a thicker, creamier sauce that goes a little further,
make a roux:
* melt 3 tb butter * whisk in 3 tb flour
Cook, whisking over low heat 2-5 minutes. Whisk in heated cashew
puree, and cook an additional 8-10 mionutes.
Serve over steamed or sauteed vegetables and/or grains. Top with
chopped scallions.
