Spiced cashew sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted roasted cashews * |
| 3 | tablespoons | Canola or vegetable oil |
| 2 | larges | Garlic clove(s) |
| Peeled and minced | ||
| 2 | tablespoons | Ginger, peeled |
| Finely chopped | ||
| 2 | tablespoons | Honey |
| 2 | tablespoons | Rice wine vinegar |
| 1 | tablespoon | Sesame oil |
| 2 | teaspoons | Chili oil |
| 2 | tablespoons | Cilantro leaves |
| Finely chopped | ||
| 1 | teaspoon | Salt |
Directions
* If unsalted cashews are not available, use salted ones. To remove the salt, saute the nuts for 10 seconds in 2 tbs vegetable oil, remove the nuts from the pan with a slotted spoon and drain on paper towels.
Place the cashes on a roasting sheet in a 300 F oven and heat for about 5 min. Keep warm.
Measure 1 tbs canola oil into a small pan set over medium heat. Add the garlic and saute until soft but not browned, about 1 min. Remove from the heat.
Place all of the ingredients, including the warm nuts and garlic, in a food processor and blend on high speed for 45 seconds. If the mixture is too thick, dilute with water to desired consistency.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 83
Submitted By DIANE LAZARUS On 11-24-95