Cashew Ginger Sauce Recipe - Cooking Index
Cashew Ginger Sauce Recipe - Cooking Index
| 1/2 cup | 118ml | Cashews - unsalted |
| 1 1/2 | Ginger - minced | |
| 1 | Garlic clove - chopped (medium) | |
| 1 1/2 teaspoons | 7.5ml | Chopped fresh cilantro - or more to taste |
| 1 tablespoon | 15ml | Low sodium tamari soy sauce |
| 1/2 | Lime - juiced | |
| 2 tablespoons | 30ml | Vegetable oil - mild |
| 1/4 cup | 59ml | Hot water - plus |
| 1/4 cup | 59ml | Hot water - as needed |
SAUCE:
In a dry skillet, warm the cashews over medium heat for 5 minutes, roasting often to prevent burning. Set aside to cool.
Peel and finely mince the ginger.
Chop a medium clove of garlic.
Place the nuts, ginger, garlic, cilantro leaves into a food processor fitted with the metal blade. Chop, pulsing, until fine.
Add soy sauce, lime juice, and vegetable oil (light olive oil).
Blend, until fairly fine and starting to get creamy. Continue to blend while adding the water a little at a time through the chute, up to 1/2 cup.
MAKES 3/4 cup.
Recipe adapted from *A Taste of Heaven and Earth by Bettina Vitell (Harper: 1993)
Source:
Hanneman's A Taste of Heaven and Earth*
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