MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cashew-Ginger Sauce
Categories: Sauces
     Yield: 5 Cups

     2 c  Cashew pieces; toasted
     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

 Use plain, unsalted cashews and toast them in your broiler.

 Purée 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 to 5 minutes. Whisk in heated cashew
 purée, and cook an additional 8 to 10 minutes.

 Serve over steamed or sautéed vegetables and/or grains. Top with
 chopped scallions.

 Recipe by Moosewood Cookbook

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