Cashew Yogurt Sauce For Vegetables Recipe
Servings: 1
Ingredients
- 1/3 c. Cashews, dry-roasted -- Lightly salted
- 1 Tbsp. Margarine
- 1 lrg Onion -- thinly sliced
- 1 tsp Fresh ginger root -- chopped
- 1 x Clove garlic -- pressed pn Turmeric pn Cayenne
- 1 1/2 tsp Flour
- 2/3 c. Chicken broth -- regular Strength
- 1/2 c. Plain lowfat yogurt
Directions
- Salt and pepper
- Finely grind nuts; set aside. Sweat (saute/fry-cook) onions in a large frying pan, with margarine, over medium-high heat, stirring often, till the unions are very limp and light gold, about 20 to 25 min. (Reduce heat to prevent burning.) Add in ginger and garlic. Add in a scant 1/8 tsp. of turmeric, for color. Add in 1/8 tsp. cayenne or possibly more to taste. Cook 1 minute or possibly so to hot and 'bouquet' the spices. Stir in flour; add in broth; stir over medium heat till boiling. Add in the grnd nuts and yogurt; stir till sauce is warm. Add in healthy pinch of salt and pepper.
- Makes 1 1/2 c.. Servehot. Add in a Tbsp. of sauce to cooked vegetables; stir to coat vegetables; add in more sauce as needed. Make ahead, cold, cover, and refrigerateup to 2 days. Heat a small quantity in the microwave (30%/Defrost) till hot or possibly over a low heat, stirring often to prevent scorching.
- NOTES : Spicy with onion, ginger, garlic, and cayenne, this yogurt cream and cashew sauce is especially good on potatoes, carrots, green beans, and yellow squash.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 480g | |
| Calories 518 | |
| Calories from Fat 315 | 61% |
| Total Fat 36.79g | 46% |
| Saturated Fat 8.99g | 36% |
| Trans Fat 2.09g | |
| Cholesterol 16mg | 5% |
| Sodium 736mg | 31% |
| Potassium 786mg | 22% |
| Total Carbs 37.29g | 10% |
| Dietary Fiber 4.4g | 15% |
| Sugars 13.76g | 9% |
| Protein 14.77g | 24% |
