Toasted Cashew Sauce -

2 c -Water

1 tb Arrowroot powder; up to

2 tb

-or other thickener 2 tb White onion; chopped

1 ea Garlic clove; crushed

1 tb Tamari soy sauce

2 ts Ginger, fresh; peeled,grated

3 tsp Sea salt; to taste Cayenne pepper; to taste --OPTIONAL--

1 ea Vegetable bouillon cube

1/4" thick on a shallow baking dish or pie pan. bake for 10-15 minutes at

300F, stirring once. Blend the cashews,

1/4 cup at a time in the blender until finely ground. Add all the ingredients to the blender and liquefy. Heat the sauce on medium-low heat, stirring regularly. When thickened and hot throughout, serve over vegetables, grains or other main dishes. Keeps

6-8 days in refrigerator. MAKES:

3 cups SOURCE: