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Ginger Cashew Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.4287
Energy (kCal)627.3739
Carbohydrates (g)49.3607
Total fats (g)42.5732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the cashew or peanut butter in a small pot. | 2. Mix in the apple butter, vinegar, cornstarch, tamari, and spices. | 3. Grate the ginger and mix it in as well. | 4. Slowly mix in the water, keeping it smooth and working out any lumps. | 5. Turn on the heat to medium-high, and cook, stirring constantly, until thickened. | 6. This will only take about 5 minutes. | 7. Serve over steamed vegetables- I like cauliflower, asparagus, green beans, broccoli or zucchini~ or baked fish or chicken. If you like, sprinkle with dry roasted cashews. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cashew butter 1/3 cup smooth 500.9067 23.5264 14.9845 42.1632
    apple butter 2 tablespoons 58.82 14.4398 0.1326 0.102
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    tamari 2 tablespoons 21.6 2.0052 3.7836 0.036000000000000004
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    allspice 1/4 teaspoon ground 1.2492 0.3426 0.0289 0.0413
    green peppercorn 1/2 teaspoon crushed - - - -
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    water 1 1/3 1/3 0.0 0.0 0.0 0.0
    cashew 1/3 cup roasted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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