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.
 
  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 to 5 minutes. Whisk in heated cashew
  puree, and cook an additional 8 to 10 minutes.
  
  Serve over steamed or sauteed vegetables and/or grains. Top with
  chopped scallions.
  
  Recipe by Moosewood Cookbook
 
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