Ginger Butterscotch Sauce
serves about 6
1 cup (125g) maple sugar
1/2 cup (70g) cashews
3/4 cup (180ml) water
2 inch piece (35g) fresh root ginger, peeled
Add the cashews, water and ginger into a blender (I used my NutriBullet), and blend until completely smooth.
Then, add the maple sugar into a medium sized pan, and pour the smooth cashew cream on top. Place the pan onto a low-medium heat, and stir everything together for about 4-5 minutes, allowing it to thicken and gradually bubble sightly.
When the sauce has thickened into a caramel consistency, remove it from the heat and pour it into a jug to serve. In between servings, store it in the fridge (this will cause it to thicken slightly, but stir it together or quickly warm it through again to regain a more fluid consistency before serving).