Yield: 1 servings
|2 cups||Warm water|
|1 tablespoon||Raw cashew pieces, rinsed|
|1 tablespoon||Onion powder|
|2 tablespoons||Cornstarch or arrowroot|
|3 tablespoons||Soy sauce|
|3 cloves||Garlic pressed or|
|½ teaspoon||Garlic powder|
|⅛ teaspoon||Fresh ground black pepper|
|1½ tablespoon||Parsley flakes (optional)|
Place ½ cup warm water and all of the ingredients except the parsley in a blender or food processor and blend until smooth and creamy.
When creamy, add 1-½ cups more warm water and blend. Pour into a saucepan and cook over medium heat, stirring constantly, until thick, about 5 minutes. Add the parsley flakes for color after cooking if desired.
Makes 2 cups.
From "The New Mcdougall Cookbook" by John and Mary McDougall Converted by MMCONV vers. 1⅖ ---