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February 2019

Vegan Recipes

Salad Recipes

Oriental Vegetable Salad

Oriental Vegetable Salad Recipe
1 cn (20 Oz.) Unsweetened Pineapple Chunks Undrained 2 tb White Wine Vinegar 2 tb Low Sodium Soy Sauc...

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Toasted Cashew Sauce Recipe

Toasted Cashew Sauce recipe and other vegan recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Toasted Cashew Sauce recipe  PDF


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 OPTIONAL 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

Toasted Cashew Sauce recipe and other vegan recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
195 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Toasted Cashew Sauce recipe  PDF   Vegan recipes RSS   Thumsb up

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2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

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