Cashew Butter Sauce
- Number of Servings: 16
Ingredients
* 2 teaspoons olive oil * 1/2 medium red, orange, or yellow bell pepper, finely diced * 2 to 3 scallions, minced * 1 cup finely diced tomato * 1 tablespoon unbleached white flour * 1 cup vegetable stock or water * 1/2 cup cashew butter * 1/2 teaspoon good-quality curry powder * 1/2 teaspoon minced fresh or jarred ginger, optional * Salt and freshly ground pepper to taste
Heat the oil in a saucepan. Add the bell pepper and scallions and cook over medium-low heat until the bell pepper softens, about 4 minutes.
Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water and bring to a gentle simmer.
Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper, then serve at once. Or, cover until needed, then heat through before serving.
Serving Size: 2 tbsp.
Number of Servings: 16
Recipe submitted by SparkPeople user SOPHIALARA.
Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water and bring to a gentle simmer.
Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick. Season with salt and pepper, then serve at once. Or, cover until needed, then heat through before serving.
Serving Size: 2 tbsp.
Number of Servings: 16
Recipe submitted by SparkPeople user SOPHIALARA.
Nutritional Info Amount Per Serving
- Calories: 60.5
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.4 g
- Protein: 1.7 g
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