Cashew Butter Sauce

Name: Cashew Butter Sauce
Yield: makes about 2 cups
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 ginger, optional; Salt and freshly ground pepper to taste

January 24, 2012

A version of this sauce appeared in my first book, Vegetariana, and I’ve used it ever since. It’s one of the most luscious, versatile sauces in my repertoire—it tastes great on sweet potatoes (see Smashed Sweet Potatoes with Cashew Butter Sauce, page 209), mashed potatoes, grains, vegetables, and noodles.

Recipe notes

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