Title: Cashew yogurt sauce for vegetables
 Categories: Sauces, And, Condiments
      Yield: 1 Servings
 
    1/3 c  Cashews, dry-roasted --
           Lightly salted
      1 tb Margarine
      1 lg Onion -- thinly sliced
      1 ts Fresh ginger root -- minced
      1    Clove garlic -- pressed
        pn Turmeric
        pn Cayenne
  1 1/2 ts Flour
    2/3 c  Chicken broth -- regular
           Strength
    1/2 c  Plain lowfat yogurt
 
                           Salt and pepper
  
  From: PatH 
  
  Date: Tue, 21 May 1996 15:50:40 -0700 (PDT)
  
  Finely grind nuts; set aside. Sweat (saute-cook) onions in a large
  frying pan, with margarine, over medium-high heat, stirring often,
  until the unions are very limp and light gold, about 20 to 25
  minutes. (Reduce heat to prevent burning.)  Add ginger and garlic.
  Add a scant 1/8 teaspoon of turmeric, for color. Add 1/8 teaspoon
  cayenne or more to taste. Cook 1 minute or so to warm and 'bouquet'
  the spices. Stir in flour; add broth; stir over medium heat until
  boiling.  Add the ground nuts and yogurt; stir until sauce is hot.
  Add pinch of salt and pepper. Makes 1 1/2 cups. Serve hot. Add a
  tablespoon of sauce to cooked vegetables; stir to coat vegetables;
  add more sauce as needed. Make ahead, cool, cover, and chill up to 2
  days.  Heat a small quantity in the microwave (30%/Defrost) until
  warm or 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.