This sauce is lovely as a rich, thick, gravy style accompaniment to a roast dinner with roasted potatoes. It is a bit like a bread sauce in function. I like it thick, and the Braggs, along with the darker color of the roasted cashews, gives it a great, pale brown gravy color.
6 oz (1 1/2 cup) salted, roasted cashews
2 tbsp Braggs Aminos (gluten free soy sauce alternative)
Blend all ingredients together in a blender with 1 cup (8 fl oz) of water until smooth.
Pour the sauce into a saucepan. Use another cup (8 fl oz) of water to rinse out the blender into the saucepan.
Bring the sauce to a boil over a high heat, until smooth and thick, stirring frequently, especially towards the end when it is more likely to stick.
Check seasoning, and serve hot.