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