Cashew Cream Sauce

By KodiakDavis

Pay special attention to steps 1 and 2 - this is the key to blending a sauce with an authentic look and feel. Many cooks fail here-they don't blend the mixture long enough.

Ingredients

• 1 cup raw cashew nuts
• 2 cups water
• 1 teaspoon salt or more to taste
• 2 teaspoons onion powder
• 1 tablespoon Chicken-Like Seasoning
• (or 1 tablespoon food yeast flakes and 1/2 teaspoon more salt)
• 1/2 teaspoon garlic powder
• 2 tablespoons cornstarch, flour or clear jell
• 1-1/2 cups more water (to be added after blending)

Details

Servings 4

Preparation

Step 1

Place all ingredients in blender.
Blend on high for about 2 minutes-until smooth.

When mixture is smooth, that no graininess is felt in a drop of it between your thumb and finger.
Pour into a saucepan.
Add 1-1/2 cups water to blend, swish it around and pour this into the pan.
Bring to a boil, stirring constantly as it thickens to keep it from lumping.
As soon as it thickens, remove from heat.

If a thicker sauce is needed, return to heat and slowly stir in more starch that has been dissolved in cold water.
Let the mixture come to a gentle boil as it thickens.