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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 2 |
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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. Ingredients:
2 cups toasted cashews |
1 cup water |
2 tablespoons minced fresh ginger |
1 tablespoon soy sauce |
1 tablespoon honey or 1 tablespoon sugar |
7 teaspoons cider vinegar |
1/2 teaspoon salt |
cayenne, to taste |
Directions:
1. Puree everything together in blender.
2. When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
3. Heat gently before serving.
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