Curried Cashew Cream
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Sheryl
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« on: Thursday 03 March, 2005 »

Curried Cashew Cream Sauce
1 cups Cashews
1 stalk lemon grass
4 cm galangal or ginger
1-2 cloves garlic
1-2 tsp turmeric
Water as needed to thin
Sea salt to taste

I didn't actually write the recipe down as I created it, however the above seems accurate. Feel free to tweak to taste. It was a creamy Thai flavoured sauce.

This was YUMMY on spiralized zucchini and pumpkin!

Sheryl
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FreedomB
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« Reply #1 on: Friday 14 July, 2006 »

MmMmMmmm, I made this last night and it was absolutely delicious! I don't have a spiralizer so I just made zucchini noodles with a veggie peeler and sliced my pumpkin really thin and it was excellent. Thank you so much for this recipe!
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Sheryl
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« Reply #2 on: Friday 14 July, 2006 »

YAHHH!! I'm so glad you enjoyed it. Veggie peelers work great for noodles. And sometimes the thicker noodles are more enjoyable too. I have a spiralizer but I also do thick noodles like that too.

Cheers,
Sheryl
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