• 1 cup Melrose Cashew Spread
• 3 cups water
• 3 teaspoons freshly grated ginger
• 1 tablespoons tamari
• 1 tablespoon chili sauce (optional)

Puree Melrose Cashew Spread, water, ginger and tamari in blender until smooth. Transfer to saucepan, heat gently, stir from the bottom. If you would like a thicker, creamier sauce - make a roux.