Categories: Sauces, Vegetarian 
      Yield: 1 servings 
  
  1 1/2 c  Cashew pieces; raw * 
      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 
           - up to 3 tsp 
           Sea salt; to taste 
           Cayenne pepper; to taste 
 
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      1 ea Vegetable bouillon cube 
  
  *technically speaking, all cashews must be slightly coked before being 
  sold. Buy the ones called "raw" in the store. 
   
  Spread the cashews about 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: _Vegan Delights_ by Jeanne Marie Martin posted by 
  Anne MacLellan